Do you ever make a dish, take one bite and look for someone to high-five? That’s totally what happened to me when I cooked up this savory Dutch baby pancake. The recipe’s so simple, when I dug in to the bright, herb-y, cheesy goodness, “Why didn’t I think of this sooner?!” was the first thing that came to mind.
Using my Microplane Herb Mill made preparing this already easy recipe even more of a breeze. I don’t know about you, but chopping herbs is the most tedious kitchen task. And when you wake up hungry, you just want to get those herbs prepped, so that puffy pancake can be on the table (and in your tummy!) pronto. Using the mill made it easy to combine my favorite fresh herbs—basil, oregano and thyme. Feel free to use whatever combination of herbs you fancy (or have fresh on hand).
I like garnishing the heck out of this pancake. The herbs, along with the asparagus and avocado, make this particular presentation ideal for spring. Again, feel free to substitute any of your favorite savory fillings for what’s called for. Any lightly steamed vegetable or greens, sautéed mushrooms, chopped and sautéed bacon or cooked, crumbled sausage and any number of cheeses would all make for delicious additions.
Regarding serving-size, I’m going to be honest and say that I could eat an entire Dutch baby by myself…in one sitting. To round out your menu, serve this up with some hash browns, bacon and coffee. Are you savory Dutch baby fan? What toppings do you like on your puffy pancake?
Ingredients
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Dutch Baby
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2tablespoons butter
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2/3cup Gold Medal™ all-purpose flour
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2/3cup milk, room temperature
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2eggs, room temperature
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1/4cup chopped fresh herbs (chopped using herb mill)
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Toppings
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Additional chopped fresh herbs
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1/4cup crumbled goat cheese (1 oz)
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1avocado, pitted, peeled and sliced
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1bunch fresh asparagus, blanched
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2slices prosciutto, crisped in warm skillet, crumbled
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Salt and pepper to taste
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Crushed red pepper flakes to taste
Directions
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1Heat oven to 425°F. Place butter in 9- to 10-inch cast iron skillet or round cake pan. Heat in oven 5 to 10 minutes or until skillet is hot and butter is melted.
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2Meanwhile, beat flour, milk, eggs, and herbs until completely combined and frothy.
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3Pour egg mixture into warm skillet over melted butter. Bake 15 to 20 minutes or until puffed and set in center.
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4Remove skillet from oven. Sprinkle with Toppings. Cut into wedges; serve immediately.
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