Easy Savory Dutch Baby
Soft, buttery and tender pancake - this is how I'll describe this savory dutch baby. It takes only 30 minutes to make and it's a perfect breakfast treat.
Ingredients
For the dutch baby
- 3 tbsp unsalted butter divided
- 2 large eggs room temperature
- 1/3 cups milk room temperature
- 1/3 cups flour all-purpose
- 1/4 tsp salt
For serving
- 1/2 cups cherry tomatoes halved, to serve
- 2 eggs to serve
- 4 bacon strips to serve
- Parmesan cheese grated, to serve
- black pepper freshly ground
- fresh parsley to serve
Instructions
- Preheat oven to 450°F. Place 1 tbsp unsalted butter in your 9 inch oven safe skillet and heat it in the oven for 5 minutes.
- Add eggs, milk, flour, salt and 2 tbsp melted butter in a blender. Mix on high speed for 1 minute or until the batter is smooth.
- Carefully remove the hot skillet from the oven and pour the batter into the skillet. Return the pan in the oven and bake for 20-25 minutes or until the pancake is puffed and brown around the edges. Don't open the oven door during the first 15 minutes of baking or you might deflate the pancake.
- You can top your dutch baby with cooked eggs and bacon, cherry tomatoes and grated Parmesan cheese.