The Dutch Baby Pancake is the best recipe to have up your sleeve. When you’re in a pinch for time and really want to impress your guests, this is the move.
If you’re not familiar with the Dutch Baby Pancakes, it’s not a regular pancake. It’s a cool pancake. (Legally Blonde references sorry!) It’s not a hot cake, or a crepe, or a flapjack. It’s a light, fluffy, crispy cake that can be savory or sweet.
So, on Day 8 of the 12 Days of Brunchmas, prepare your kitchen for the best savory Dutch Baby Pancakes I tweaked from Half Baked Harvest. If you’re looking for a Dutch Baby Pancake that has a nice sweet foundation, try The New York Times recipe.
Hot Tip: DO NOT open the oven for the first 15 minutes. The heating and cooling of this particular pancake can be finicky. If you mess with the heat, your pancake might deflate. (That happened to me the second time I tried, but the recipe was still savory and delicious.)
What You’ll Need
- 4 tbls salted butter
- 4 large eggs, at room temperature
- 2/3 cups whole milk, at room temperature
- 2/3 cup all-purpose flour (I used Cup 4 Cup as a gluten free alternative)
- 1/2 tsp kosher salt
- 3 tbls grated parmesan cheese
- 1 tbls fresh thyme leaves
- 1 tbls chopped fresh rosemary
- 1 tbls chopped fresh oregano
- 1 tsp chives
- black pepper, for serving
- Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10 inch cast iron skillet. Place the skillet in the center of the oven for 5 minutes.
- In a blender, combine the eggs, milk, flour, salt, and 2 tablespoons melted butter. Blend on high for one to two minutes until batter is thin and smooth.
- Remove the hot skillet from the oven and pour the batter into the skillet.
- Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
- While the pancake is cooking, combine the parmesan, thyme, rosemary, oregano, and chives in a small bowl. Make sure you keep an eye on your pancake.
- Once you see the pancake puffing around the edges QUICKLY remove the pancake from the oven and sprinkle your herbs and cheese in the center.
- Place the pancake back in the oven for another minute for your cheese to melt.
- Serve fresh and enjoy!