Description
- A deliciously easy and impressive Savory Dutch Babies (German Pancakes) recipe: dramatically puffed, cheesy, individual skillet pancakes topped with sautéed vegetables and savory charcuterie meats. Perfect for brunch or a light meal.
Ingredients
Scale
For the Pancakes:
- 2 tablespoons unsalted butter
- 3 eggs, at room temperature
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- Pinch of black pepper
- 1/2 cup grated cheese (smoked Gouda or any melty cheese) For the Topping:
- 1 tablespoon olive oil
- 1/4 red onion, thinly sliced
- 1 bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- Pinch of salt
- 1 tablespoon chopped parsley or micro herbs
- Slices of charcuterie meats such as prosciutto, bresaola, or soppressata
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C). Add 1 tablespoon of butter into each of two 6½-inch cast iron skillets. Place the skillets in the oven while it preheats. The butter will melt as the oven comes to temperature.
- Make the Batter: In a mixing bowl, whisk together eggs, milk, flour, cheese, salt, and a pinch of black pepper until smooth.
- Bake the Pancakes: Carefully remove the hot skillets from the oven. Pour half the batter into each pan and return them to the oven. Bake for 20 minutes, then turn off the oven and let the pancakes rest inside for an additional 5 minutes to set.
- Prepare the Toppings: While the pancakes bake, heat olive oil in a skillet over medium heat. Add the red onion, bell pepper, and cherry tomatoes with a pinch of salt. Sauté until softened and lightly caramelized.
- Serve: Top each Dutch baby with the warm sautéed vegetables and a few slices of charcuterie. Finish with chopped parsley or micro herbs. Serve immediately.
Notes
- Skillet Heating: A properly hot, buttered skillet is crucial for the characteristic dramatic puff of the Dutch baby.
- Batter Consistency: Ensure your batter is smooth. Use room temperature eggs for better incorporation and puff.
- No Peeking!: Avoid opening the oven door during baking. The sudden temperature drop can cause the Dutch baby to deflate.
- Cheese Choice: Use a cheese that melts well and has a good savory flavor, like smoked Gouda, Gruyère, or sharp cheddar.
- Topping Versatility: Experiment with other savory toppings like cooked bacon, sautéed spinach, roasted asparagus, or a fried egg.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking, Sautéing
- Cuisine: German
Nutrition
- Calories: ~1,100 kcal
- Sugar: ~3 g
- Sodium: ~900 mg
- Fat: ~75 g
- Saturated Fat: ~30 g
- Unsaturated Fat: ~40 g
- Trans Fat: ~1 g (from butter)
- Fiber: ~50 g Fiber: ~2 g
- Protein: ~40 g
- Cholesterol: ~600 mg
Keywords: Savory Dutch Babies, German Pancakes, Savory Pancake, Dutch Baby Recipe, Brunch Recipe, Cheese Pancake, Skillet Pancake, Easy Brunch, Charcuterie, Weekend Breakfast