Savory Dutch Baby Pancake. Baked until puffed and golden, then topped with local fried eggs, prosciutto ribbons, creamy burrata, chili flakes and fresh basil.
Celebrate dad this Father’s Day with this delicious and impressive meal! With its fluffy texture, savoury flavours, and indulgent toppings, it is a dish that is guaranteed to make him feel appreciated.
Not only is it easy to make, but it is also packed with flavour and the toppings are customizable to suit his taste.
By choosing local Ontario eggs, we are not only supporting our community but also ensuring freshness and quality. Buying local also reduces the environmental impact of transportation and supports sustainable farming practices. So, not only do they make a tasty meal – buying local also has a positive impact on our community and the environment.
This recipe was created in partnership with Egg Farmers of Ontario. However, all opinions in this post are my own.
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Ingredients
- Eggs
- Milk
- Flour
- Butter
Herb-Cheese Mixture
- Fresh oregano
- Fresh basil
- Salt
- Chili flakes
- Grand Padano cheese
- Garlic
Toppings
- Fried eggs
- Prosciutto
- Burrata, a single serving ball
- Basil
- Chili flakes, optional
- Chilies in oil, optional
- Arugula, optional
Instructions
Prepare The Batter
Combine the eggs, milk and flour in a blender and blend until smooth. Making sure that no large clumps of flour remain. (Alternatively, the batter can be mixed by hand using a whisk). Let stand for 10 to 15 minutes.
Herb-Cheese Mixture
Combine the oregano, basil, salt, chili flakes, cheese, and garlic into a small bowl. Mix to combine.
Preheat the Oven
Place an ovenproof 11-inch skillet in the middle of your oven and preheat the 425°F convection.
Bake the Dutch Baby
Once the oven has reached temperature, carefully remove the hot skillet from the oven. Place the skillet on the range, on low, to keep the skillet hot. Add the butter and swirl pan to coat the entire skillet. Pour in the batter. Working quickly, sprinkle the herb-cheese mixture over the batter.
Return the skillet to the oven and bake for 20 minutes, or until the pancake is puffed and golden on top.
Add the Toppings and Serve
Five minutes before the Dutch Baby is ready, fry your eggs.
Remove the Dutch Baby from the oven and top with the fried eggs, prosciutto, burrata, basil, chili flakes or chilies in oil.
Slice into four pieces, with each having an egg and prosciutto. Serve with a side of arugula and your favourite fruit (optional) and enjoy!
Dutch Baby – Critical Success Tips
- Preheat the oven and skillet: It’s crucial to preheat the oven and the (ovenproof) skillet before pouring in the batter. This ensures that the edges of the Dutch Baby start cooking immediately, promoting the signature rise and creating a crispy exterior.
- Room temperature ingredients: To achieve a smooth batter, it’s best to use ingredients that are at room temperature. This helps prevent clumping and ensures even mixing.
- Blend (or whisk) the batter thoroughly: Whether you choose to blend the batter in a blender (my preference) or whisk it by hand, make sure it is thoroughly mixed to eliminate any lumps. Running the flour through a sieve will help keep it from clumping. A smooth batter will result in a more evenly cooked Dutch Baby.
- Batter’s consistency: The batter should be thin and pourable, similar to a crepe batter.
- Do not open the oven door: Opening the door while baking can cause the Dutch Baby to deflate or cook unevenly. Let it cook undisturbed, resist the temptation!
Watch how this recipe was made here.
Leave a Comment
If you get the chance to try this Savoury Dutch Baby Pancake recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
Savory Dutch Baby Pancake
Ingredients
- 4 eggs room temperature
- ⅔ cup/160g milk room temperature
- ⅔ cup/100g plain flour
- 6 tablespoons/80g butter
Herb-Cheese Mixture
- 3 g fresh oregano
- 9 g fresh basil
- ¼ teaspoon salt
- ½ teaspoon chili flakes
- ⅔ cup Grand Padano cheese grated
- 1 garlic clove grated
Toppings
- Fried eggs
- Prosciutto
- Burrata a single serving ball
- Basil
- Chili flakes optional
- Chilies in oil optional
- Arugula optional
Instructions
Prepare The Batter
- Combine the eggs, milk and flour in a blender and blend until smooth. Making sure that no large clumps of flour remain. (Alternatively, the batter can be mixed by hand using a whisk). Let stand for 10 to 15 minutes.
Herb-Cheese Mixture
- Combine the oregano, basil, salt, chili flakes, cheese, and garlic into a small bowl. Mix to combine
Preheat the Oven
- Place an ovenproof 11-inch skillet in the middle of your oven and preheat the 425°F convection.
Bake the Dutch Baby
- Once the oven has reached temperature, carefully remove the hot skillet from the oven. Place the skillet on the range, on low, to keep the skillet hot. Add the butter and swirl pan to coat the entire skillet. Pour in the batter. Working quickly, sprinkle the herb-cheese mixture over the batter.
- Return the skillet to the oven and bake for 20 minutes, or until the pancake is puffed and golden on top.
Add the Toppings and Serve
- Five minutes before the Dutch Baby is ready, fry your eggs.
- Remove the Dutch Baby from the oven and top with the fried eggs, prosciutto, burrata, basil, chili flakes or chilies in oil.
- Slice into four pieces, with each having an egg and prosciutto. Serve with a side of arugula and your favourite fruit (optional) and enjoy!
Rate this Recipe
- Last step! If you make this, please leave a review letting us know how it was!
Video
Notes
- Preheat the oven and skillet: It’s crucial to preheat the oven and the (ovenproof) skillet before pouring in the batter. This ensures that the edges of the Dutch Baby start cooking immediately, promoting the signature rise and creating a crispy exterior.
- Room temperature ingredients: To achieve a smooth batter, it’s best to use ingredients that are at room temperature. This helps prevent clumping and ensures even mixing.
- Blend (or whisk) the batter thoroughly: Whether you choose to blend the batter in a blender (my preference) or whisk it by hand, make sure it is thoroughly mixed to eliminate any lumps. Running the flour through a sieve will help keep it from clumping. A smooth batter will result in a more evenly cooked Dutch Baby.
- Batter’s consistency: The batter should be thin and pourable, similar to a crepe batter.
- Do not open the oven door: Opening the door while baking can cause the Dutch Baby to deflate or cook unevenly. Let it cook undisturbed, resist the temptation!
Great way to enjoy a.Dutch baby!
Hi Shanley,
Thanks so much, we are so glad you like it!
Have a great weekend!
Elaine & James