After reading The Dutch House, I was craving a Dutch Baby pancake. If you have never had one, they are puffy, eggy and buttery. The texture reminds me of a popover. Instead of making the usual sweet variety, I decided to try a Savory Dutch Baby.

The fun of making this is picking out your toppings. I went with what I already had in the refrigerator: Diced country ham, spinach, cherry tomatoes, and sharp cheddar cheese. It was delicious. I prepared the toppings while the Savory Dutch Baby was baking.

Here are some topping ideas:

• Diced country ham, cherry tomatoes, spinach, and cheddar cheese;
• Fried eggs, avocado, and shaved ham;
• Fresh burrata cheese, thinly sliced prosciutto, parmesan cheese, and arugula;
• Smoked salmon, crème fraîche, and sliced green onions;
• Crisp bacon, and sauteed red peppers, onions, and pepper jack cheese;
• Sauteed asparagus, fresh basil, tomato slices, and Fontina cheese.

Print Recipe

Savory Dutch Baby

Course

Brunch

Cuisine

Brunch

Servings

Ingredients

• 3 large eggs room temperature
• 3/4 cup whole milk room temperature
• 2 tablespoons unsalted butter melted, slightly cooled
• 1/2 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon Freshly ground black pepper
• 1 tablespoon butter room temperature
• Toppings:
• Use your imagination!

Course Brunch Cuisine Brunch Servings Ingredients 3 large eggs room temperature 3/4 cup whole milk room temperature 2 tablespoons unsalted butter melted, slightly cooled 1/2 cup all-purpose flour 2 tablespoons cornstarch 1/2 teaspoon kosher salt 1/2 teaspoon Freshly ground black pepper 1 tablespoon butter room temperature Toppings: Use your imagination!

Instructions

1. Place a medium ovenproof skillet, preferably cast iron, in the center of the oven and preheat oven to 450°. Let the skillet heat for 25 minutes.
2. Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. melted butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine.
3. Carefully remove the skillet from the oven and swirl the remaining 1 Tbsp. butter in the skillet to coat. Immediately pour batter into the skillet. Bake the pancake until puffed and brown around edges, approximately 20 to 25 minutes. No Peeping for at least 20 minutes! It will begin to deflate as soon as the door is opened. Top as desired.