Name: Savory Dutch Baby Pancake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 4 large eggs; ⅔ cups (160 ml) milk; ⅔ cup (80g) all-purpose flour; 6 Tablespoons (85g) butter, divided; ¼ teaspoon salt; 2 Tablespoons parmesan cheese, grated; 3 Tablespoons fresh herbs (chives, thyme and basil), finely chopped; 1 small clove garlic, minced; 1 small red onion, thinly sliced; 2 teaspoons balsamic vinegar; 1 Tablespoon sugar or honey; 1 ripe avocado, sliced; 8 ounces (225g) fresh burrata cheese; Salt and freshly ground black pepper; 1 Tablespoon extra virgin olive oil; Additional fresh herbs

Savory Dutch Baby Pancake

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Author: Delphine Fortin
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Savory
Diet: Vegetarian

Elevate your brunch game with this savory Dutch baby pancake with herbs and garnished with caramelized onions and fresh burrata. Pour the batter in one skillet, place in the oven and watch it puff here and there!

Ingredients

Scale

For the dutch baby pancake:

4 large eggs
⅔ cups (160 ml) milk
⅔ cup (80g) all-purpose flour
6 Tablespoons (85g) butter, divided
¼ teaspoon salt
2 Tablespoons parmesan cheese, grated
3 Tablespoons fresh herbs (chives, thyme and basil), finely chopped
1 small clove garlic, minced

For serving:

1 small red onion, thinly sliced
2 teaspoons balsamic vinegar
1 Tablespoon sugar or honey

1 ripe avocado, sliced
8 ounces (225g) fresh burrata cheese
Salt and freshly ground black pepper
1 Tablespoon extra virgin olive oil
Additional fresh herbs

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Instructions

Preheat the oven to 450°F (230°C). Add 2 Tablespoons butter in a 10-inch (25 cm) cast iron skillet. Place the skillet in the center of the oven for 5 minutes.
In a blender, mix the eggs together with milk, flour, salt, and 2 Tablespoons melted butter (slightly cooled) until the batter is very smooth.
In a small bowl, combine the minced garlic, herbs and parmesan cheese.
Remove the hot skillet from the oven and pour the batter into the skillet. Sprinkle the herb mixture all over and bake for 20-25 minutes or until the Dutch baby pancake is fully puffed and browned on top. Important note: DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
Meanwhile, melt the red onions in the 2 remaining Tablespoons of butter in a skillet placed under medium heat until soft and translucent, stirring often. Add the sugar/honey, pour in the balsamic vinegar and continue to cook for 5-10 minutes until the onions are gently caramelized and slightly sticky.
Remove the Dutch Baby from the oven. Garnish with the caramelized red onions, the sliced avocado, and sprinkle torn burrata cheese. Add extra fresh herbs, salt and pepper, and finish with a drizzle of olive oil all over. Serve and enjoy!

Notes

* You can use a mix of these herbs, just use one of them, and you can also add some fresh dill if you wish.