Savory Dutch Baby
Savory Dutch Baby
This savory twist on the classic German pancake is light, fluffy, and perfect for brunch. Topped with pancetta, sautéed kale, and sunny-side-up eggs, it’s packed with flavor and nutrients. A show-stopping dish that’s easy to make in under an hour!
Ingredients Table
| Category | Ingredients |
|---|---|
| Dutch Baby | 3 large eggs (room temperature) 1 tbsp unsalted butter (melted) ¾ cup warm whole milk (180 mL) ¾ cup all-purpose flour (95 g) 1 tsp kosher salt 2 tbsp fresh thyme leaves 2 tbsp fresh chives (thinly sliced) 2 tbsp unsalted butter (for pan) |
| Filling | 5 oz pancetta (140 g), diced 1 medium shallot, thinly sliced 1 tsp garlic (minced) 1 medium sweet potato (diced) ¾ tsp kosher salt, plus more to taste ½ bunch lacinato kale (stemmed, chopped) |
| Assembly | ¾ cup shredded smoked gouda (75 g) 2 sunny-side eggs Fresh chives (for garnish) Freshly ground black pepper (to taste) |
Ingredients Description
Eggs & Milk: These provide the structure and creaminess for the pancake base.
Flour: Use all-purpose flour to give the Dutch baby its puff and texture.
Pancetta: Adds a salty, crispy bite to contrast with the fluffy pancake.
Kale & Sweet Potato: Nutritious, flavorful vegetables that balance the richness of the egg and cheese.
Gouda Cheese: Melts perfectly and adds a smoky finish to the dish.
Cooking Instructions
- In a blender, mix eggs, melted butter, warm milk, flour, and salt until frothy. Stir in thyme and chives. Let rest 30 minutes.
- Preheat oven to 400°F (200°C). Place a 10-inch cast iron skillet inside to preheat.
- Carefully remove hot skillet, melt butter inside, and swirl to coat. Pour batter in and return to oven. Bake 25–30 minutes until puffed and golden.
- While baking, cook pancetta in a pan until crisp. Remove with slotted spoon.
- In the same pan, sauté shallot until soft. Add garlic and cook briefly.
- Add sweet potatoes and salt. Cook 8–10 minutes until golden. Add kale and cook until wilted. Remove from heat.
- Once Dutch baby is baked, sprinkle with shredded cheese, add veggie mix, pancetta, and top with sunny-side-up eggs.
- Garnish with chives and black pepper. Serve immediately and enjoy!
Nutrition Info (Per Serving)
- Calories: 390 kcal
- Protein: 19 g
- Fat: 26 g
- Carbohydrates: 20 g
- Fiber: 3 g
Cooking Tips
- Let the batter rest for 30 minutes for better rise.
- Preheat the skillet well before adding batter.
- Customize the filling with mushrooms, bell peppers, or your favorite cheese.
- To save time, prep toppings while the Dutch baby bakes.
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