Savory Dutch Baby

Ingredients for Savory Dutch Baby

• 3 large eggs, room temperature

• 180ml whole milk, room temperature

• 3 tablespoons unsalted butter, melted, slightly cooled, divided

• 60g plain flour

• 2 tablespoons cornflour

• 1/2 teaspoons kosher salt

• 1/2 teaspoons freshly ground black pepper

• Fried eggs, avocado, and shaved ham (optional)

• Smoked salmon, crème fraîche, and sliced spring onions (optional)

• Sautéed kale, crispy bacon, and aged cheddar (optional)

Place a medium ovenproof skillet, preferably cast iron, in centre of oven and preheat oven to 232°C. 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 tablespoons butter; blend another 30 seconds. Add flour, cornflour, 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 tablespoon 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.