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Herbed Dutch Baby Pancake

By Megan DeKok
Created January 10, 2017
Betty blogger Megan DeKok mixes up a savory slant on a Dutch baby pancake, topping it with a wallop of fresh herbs, veggies and salty prosciutto.
Herbed Dutch Baby Pancake

Do you ever make a dish, take one bite and look for someone to high-five? That’s totally what happened to me when I cooked up this savory Dutch baby pancake. The recipe’s so simple, when I dug in to the bright, herb-y, cheesy goodness, “Why didn’t I think of this sooner?!” was the first thing that came to mind.

bite on fork of herbed pancake

Using my Microplane Herb Mill made preparing this already easy recipe even more of a breeze. I don’t know about you, but chopping herbs is the most tedious kitchen task. And when you wake up hungry, you just want to get those herbs prepped, so that puffy pancake can be on the table (and in your tummy!) pronto. Using the mill made it easy to combine my favorite fresh herbs—basil, oregano and thyme. Feel free to use whatever combination of herbs you fancy (or have fresh on hand).

herbs being put in a herb mill
herbs in herb mill

I like garnishing the heck out of this pancake. The herbs, along with the asparagus and avocado, make this particular presentation ideal for spring. Again, feel free to substitute any of your favorite savory fillings for what’s called for. Any lightly steamed vegetable or greens, sautéed mushrooms, chopped and sautéed bacon or cooked, crumbled sausage and any number of cheeses would all make for delicious additions.

pancake in skillet ready to be cooked

Regarding serving-size, I’m going to be honest and say that I could eat an entire Dutch baby by myself…in one sitting. To round out your menu, serve this up with some hash browns, bacon and coffee. Are you savory Dutch baby fan? What toppings do you like on your puffy pancake?

Herbed Dutch Baby Pancake with slice removed