Savoury dutch baby pancake
The Savoury Dutch Baby Pancake features a light, airy texture and rich parmesan flavor, perfect for breakfast or brunch. Simple to prepare, it impresses with its puffed-up appearance and can be topped with various accompaniments.
Cook time 15 min
Prep time 5 min
Ingredients:
1/4 cup milk (1% fat)1 egg
2 tbsp all-purpose white wheat flour
1 tbsp grated parmesan cheese
1 tsp butter
The Savoury Dutch Baby Pancake is a delightful twist on the traditional pancake. It boasts a light, airy texture, and is elevated by the rich flavors of parmesan cheese. Perfect for breakfast or brunch, this dish is both simple to prepare and impressive to serve.
Instructions:
- Preheat your oven to 425°F (220°C).
- Place a small oven-safe skillet or an 8-inch (20 cm) baking dish in the oven to heat up.
- In a medium bowl, whisk together the milk and egg until well combined.
- Gradually add the flour, continuing to whisk until smooth. Make sure no lumps remain.
- Stir in the grated parmesan cheese. Set the batter aside.
- Once the oven has reached the desired temperature and the skillet is hot, carefully remove the skillet from the oven using oven mitts.
- Add the butter to the hot skillet and swirl it around until completely melted and the bottom of the skillet is coated.
- Pour the batter into the hot, buttered skillet.
- Immediately return the skillet to the oven.
- Bake for 15-20 minutes, or until the pancake is puffed up and golden brown around the edges.
- Remove the skillet from the oven and let the Dutch baby pancake cool for a minute or two.
- Use a spatula to gently loosen the edges and transfer the pancake to a plate.
- Serve your savoury Dutch baby pancake warm. You can enjoy it as is or with additional toppings such as fresh herbs, sautéed vegetables, or a dollop of sour cream.
This Savoury Dutch Baby Pancake recipe is easy to make and full of flavor, making it a fantastic addition to any meal. Whether you're enjoying it as a cozy weekend breakfast or a quick weekday dinner, following these tips will ensure your pancake turns out beautifully every time.
Savoury dutch baby pancake FAQ:
Bake the pancake for 15-20 minutes or until it is puffed up and golden brown around the edges.
Use a small oven-safe skillet or an 8-inch (20 cm) baking dish for best results.
Yes, you can store leftovers in the refrigerator for up to 2 days. Cover them tightly to maintain freshness, and reheat in the oven before serving.
You can substitute grated parmesan with other hard cheeses like pecorino or asiago, though the flavor will vary slightly.
The pancake is done when it is puffed up, golden brown on the edges, and has a light, airy texture when gently touched.
Cooking Tips:
- Ensure that all your ingredients are at room temperature; this helps the batter rise better.
- Whisk the batter thoroughly to incorporate air and make it more airy and light.
- Preheat your oven and your skillet: A hot skillet helps the pancake rise beautifully and creates a nice, crispy edge.
- Experiment with additional toppings like sautéed vegetables, smoked salmon, or a dollop of crème fraiche to enhance the flavor profile.
Nutrition Facts
1 ServingsCalories 270kcal
Protein 14g
Carbohydrates 27g
Fiber 0.90g
Sugar 3.19g
Fat 12g
More recipes
Huevos pericos with onions and tomatoes
Enjoy this easy Colombian Huevos Pericos breakfast recipe.
05 May 2026Spinach scramble with feta and basil
Quick and healthy spinach scramble with feta and basil.
05 May 2026Tofu scramble with kale and red pepper
A delicious tofu scramble with kale and red pepper, perfect for any meal.
05 May 2026Lemon-thyme smoked salmon scramble with sour cream
Savory lemon-thyme smoked salmon scramble with creamy sour cream.
05 May 2026Cottage cheese pancakes with red pepper salsa
Savory cottage cheese pancakes with roasted red pepper salsa.
05 May 2026Cinnamon oatmeal pancakes
Enjoy these hearty and spiced cinnamon oatmeal pancakes for breakfast.
05 May 2026