Savory Dutch Baby, Oh YASSSSSSS!
We all love pancakes don’t we? I mean it’s the perfect little breakfast food and let’s be honest it’s good at alllll times of the day. Pancakes are so light and fluffy and delicious with all sorts of toppings your brain can come up with. Now the Dutch Baby is like the pièce de ré·sis·tance. It’s the crown jewel of the pancakes. This little Dutch Baby is so incredibly delicious I don’t think I have enough adjectives in my vocabulary to express it but I will attempt to lol. The pancake bakes so amazingly in this cast iron skillet (I’m a huge fan of all the Lodge Skillets) and watching it in the oven was actually very entertaining. You pour the batter in not even thinking this will become a huge fluffy pancake. Once it goes in the oven you can just sit and watch this little beauty rise and bake to a perfect golden brown. Let me just prepare you for when you take that first bite. It is like the Fourth of July fireworks explosion of soft fluffy pancake and yummy lox in your mouth. I loveeee a lox bagel with all the accoutrements like capers, red onion, a splash of hot sauce, and this Dutch Baby was just like that but sooo much better! Hubby and I thoroughly devoured it over breakfast. Leftovers were not happening. What I love even more about this are the endless possibilities of options to top it off with. It’s a delicious blank canvas of possibilities. You can make it savory like I did here or you can make it sweet with fruit, whipped cream, and maple syrup. It’s a piece of pancake heaven in a skillet. Enjoy!
Tag me on Instagram (@ilonashabovta) to show me what options you come up with when you make your Dutch Baby!
Ingredients—> Serves 2-4, depending on the hunger level
Prep time: 20mins Total time: 45-50mins
- 3 large eggs, at room temperature
- 2 tbsp unsalted butter, melted
- 1 tbsp unsalted butter, not melted
- 3/4 cup whole or 2% milk, at room temperature
- 1/2 cup whole wheat flour
- 2 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
For the toppings—>
- 1/4-1/2 lb Lox
- Red Onion, sliced thin. Slice up as much as you like
- 3-4 tbsp Whipped Cream Cheese (Philadelphia is great)
- 1-2 tbsp Capers or more depending on preference
- Preheat oven to 450°F and place a cast iron skillet (I used a 10in) to heat for about 15 minutes while you make the batter and prep the toppings.
- Beat the eggs very well until frothy with a handheld beater or whisk.
- Slowly add in the milk, then the 2 tbsp of butter and beat or whisk well for about 30-45 seconds.
- Add the flour, cornstarch, baking powder, and blend just to combine. Add in salt and pepper. Don’t over mix it!
- Remove warmed skillet (use an oven mit!) from the oven and swirl the 1 tbsp butter in the skillet to coat it. Immediately pour batter into skillet (the butter will brown quickly, so have your batter ready to go to prevent it from burning).
- Bake pancake until puffy and golden brown around edges, 20–25 minutes. It will deflate some (this is normal) when it comes out of the oven.
- Add toppings and serve hot. Enjoy!
*This recipe also doubles up very well if you want to make a larger Dutch Baby or more than one.