Savory Dutch Baby Pancake
This is a fantastic brunch option that is really easy to adapt. Here I’ve made it with fresh herbs, parmesan, arugula and sour cream but you can get creative with this! Smoked salmon, arugula and creme fraiche is also delicious. Or top the pancake with avocado and fried eggs and your favorite hot sauce.
Although this pancake is best straight from the oven, it’ll still be delicious as it cools even though it might not look quite as amazing!
Equipment
- Cast Iron Pan
Ingredients
- 3 eggs
- 140 g milk
- 60 g flour
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 15 g grated parmesan
- 2 tbsp chopped herbs I like chives and parsley but dill, cilantro, and thyme all work well too
- 20 g butter
Toppings
- Arugula tossed with lemon juice olive oil, salt and pepper
- Sour cream
- Coarsely grated parmesan
Instructions
- Place a cast iron frying pan in the oven and preheat to 450°F.
- While the pan heats up whisk the eggs in a bowl until frothy before adding in the milk followed by the flour, salt, pepper, parmesan and herbs. You can also do this in a blender, just beat the eggs by themselves for a minute before streaming in the milk and then adding the rest of the ingredients.
- Put the butter in the hot pan and return to the oven for a few minutes or until the butter is bubbling and just beginning to brown. Make sure your oven has properly heated before you start this step!
- Once the butter is slightly brown pour in the pancake batter and quickly return to the oven. Bake for 15 - 20 minutes or until the pancake is browned on the edges and set in the middle.
- Remove from the oven and top with a spoon full of sour cream, the dressed arugula and some more parmesan.
- Serve with extra pepper and sour cream as desired!