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Herbed Dutch Baby Pancake

  • Prep 5 min
  • Total 35 min
  • Servings 3

Remixed from its usual breakfast setting, this savory twist on the traditional Dutch baby is a delightful new way to enjoy the garden's freshest ingredients. ...MORE+ LESS-

Megan DeKok Megan DeKok
February 18, 2014

Ingredients

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

Steps

Hide Images
  • 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

  • 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.

Nutrition Information

No nutrition information available for this recipe

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