Description
Savory Dutch Baby Pancake Recipe
Ingredients
Scale
- 4 tablespoon butter (salted)
- 4 large eggs (room temperature)
- ½ cup milk (regular or full-fat plant-based)
- ¾ cup flour (all purpose or gluten-free 1-to-1 blend)
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper
- 1 tablespoon fresh herbs (finely chopped)
- 2 cloves garlic (finely minced)
- ½ cup grated Parmesan cheese (shredded, divided)
- 2 cups arugula (optional)
- Lemon wedges (optional)
Instructions
- Melt Butter: Add butter to a 10-inch cast iron skillet and place on the middle rack in the oven. Turn the temperature to 425 degrees. The butter should be melted by the time the oven has heated up. Check on it after 10 minutes to ensure the butter does not burn.
- Combine Ingredients: Whisk together room temperature eggs, milk, salt, and black pepper in a large bowl for 1 minute. Sift in the flour and add the herbs. Whisk until everything is well combined.
- Heat the Garlic: Once butter has melted, add minced garlic to the skillet and return to oven for 30 seconds, or until garlic becomes fragrant. Remove from the oven and stir promptly so the garlic does not brown.
- Bake the Dutch Baby: Pour the Dutch baby batter into the hot skillet and sprinkle with ⅓ cup Parmesan cheese. (Reserve the remainder for serving.) Return the cast iron skillet to the oven for 23-25 minutes, or until it has bubbled up and the edges are golden.
- Serve the Dutch baby with arugula, remaining Parmesan cheese, and lemon wedges.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 267
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 240 mg
Keywords: Savory Dutch Baby, Pancake, Breakfast, Brunch