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Herbed Dutch Baby Pancake

Blogger Megan DeKok from Take a Megabite gives a traditional Dutch baby pancake a savory, herb-filled remix.

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  • Prep Time 5 min
  • Total Time 35 min
  • Servings 3

Dutch Baby

2
tablespoons butter
2/3
cup Gold Medal™ all-purpose flour
2/3
cup milk, room temperature
2
eggs, room temperature
1/4
cup chopped fresh herbs (chopped using herb mill)

Toppings

Additional chopped fresh herbs
1/4
cup crumbled goat cheese (1 oz)
1
avocado, pitted, peeled and sliced
1
bunch fresh asparagus, blanched
2
slices prosciutto, crisped in warm skillet, crumbled
Salt and pepper to taste
Crushed red pepper flakes to taste

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 425°F. Place butter in 9- to 10-inch cast iron skillet or round cake pan. Heat in oven 5 to 10 minutes or until skillet is hot and butter is melted.
  • 2 Meanwhile, beat flour, milk, eggs, and herbs until completely combined and frothy.
  • 3 Pour egg mixture into warm skillet over melted butter. Bake 15 to 20 minutes or until puffed and set in center.
  • 4 Remove skillet from oven. Sprinkle with Toppings. Cut into wedges; serve immediately.

EXPERT TIPS

Expert Tips

Use whatever herbs you have in the house! I’ve also used a combo of chives, oregano, thyme and basil.

Bring the eggs to room temperature by placing them in a cup or bowl in the sink while running warm water over them.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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