Savory Dutch Baby
Active Time: 20 mins
Total Time: 50 mins
- 3 large eggs, room temperature
- ¾ cup whole milk, room temperature
- 3 tablespoons unsalted butter, melted, slightly cooled, divided
- ½ cup all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
- Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
- Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon as it comes out. Top as desired.
- Fried eggs, avocado, and shaved ham
- Smoked salmon, crème fraîche, and shaved red onion
- Sautéed kale, crispy bacon, and aged cheddar
- For the Dutch Baby in the pictures, I sprinkled a good ½ cup of freshly grated Parmesan cheese on the pancake. I then topped with several handfuls of fresh arugula and drizzled the greens with good evoo, balsamic vinegar and salt and pepper.
- A fried egg and some leftover salmon with shaved Dubliner cheese, thinly slice red onions and plenty of salt and freshly ground black pepper. Thumbs up from the fam! Delicious the next day as well - Cholula makes it bomb!
*When frying eggs, remember to cook the white thoroughly. A little trick is to make an “X” with your spatula in the egg white to redistribute the white in the pan. Sometimes I’ll make an “X” on either side of the yold. You can always make the egg over easy, too.