Savory Dutch Baby
In our never-ending search for breakfast recipes, we stumbled across a Dutch Baby (another Bon Appetit recipe :D). After doing some research on this divine creation, it turns out that although these are also known as German pancakes, the name Dutch Baby was trademarked out of Seattle from a restaurant called Manca Cafe in the early 1900s.
The best thing about Dutch Babies, is that you can have it savory or sweet! Although we thoroughly enjoy both, we decided to present you with a savory one. I mean, what’s better than bacon and eggs? If you’re feeling fancy, you can make both and enjoy a bit of savory and a bit of sweet :).
Ingredients:
3 large eggs, room temperature
¾ cup whole milk, room temperature
3 tablespoons unsalted butter, melted, slightly cooled, divided
½ cup all-purpose flour
2 tablespoons cornstarch
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Gruyere cheese
Directions:
Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon as it comes out. Top as desired.
Top with your choice of protein, greens, and spreads! (We decided to go with avocado, bacon, eggs and some gruyere cheese.)
