You can’t even taste the baby.
Disclaimer: No babies were harmed in the making of this dish.
I think the first time we ever heard of the Dutch Baby was from one of our favorite tv shows, Bob’s Burgers. If you haven’t watched this show I highly suggest watching it. As a cook, I instantly fell in love with the daily food puns for burger specials. Word play just so happens to be one of my favorite things so you can see why I fell in love. Anyhow this is inspired from the show. While I was making this dish I thought of what it should be, a Pennsylvania Dutch baby. We should have used some scrapple and some other local ingredients. Sigh maybe for some other time in the future.
A dutch baby is kinda of a Yorkshire pudding/popover/pancake delicious thing. This is one of those recipes that is just so easy but looks so impressive, which makes it perfect for brunch when you have company over. Your guests will “ooh” and “ahhh” at the sight of this beautiful puffed up pancake when it comes out of the oven. Generally speaking, a dutch baby is a sweet breakfast item kinda like a pancake served with lemon and powdered sugar. This sweet way was how we first made it but with some raspberry jam sitch. It was damn good, but our minds think how can we make this different from the rest? Our minds turn to savory mainly because we often have something sweet for breakfast. So to change it up we went with a flavor profile similar to a German dish called a Flammkuchen. Basically sweet onions and lardons. I do have an affinity for mushrooms so we had to add those beeches in (and cheese you got to have that). Simple things for a good breakfast.
Now along with the savory toppings, we wanted to create a savory base to put them on top of. When looking into recipes for a savory Dutch Baby, every recipe we found simply just left out the sugar from their typical sweet recipe. They’re missing an opportunity to add flavor into their batter. Since the batter is made in a blender, there is a no-brainer way to add flavor into it – adding herbs! We added parsley and chives (also could have used scallions) which you don’t even need to chop because the blender does all the work. This adds great savory flavor and turns the batter a beautiful light green. But be careful not to over mix!
Savory Dutch BabyPrint This
- 3 Eggs
- 2/3 Cup Milk
- 2/3 Cup Flour
- 1/2 tsp Salt
- 5 Chives
- Pinch Fresh Parsley
- 4 TBS Butter
- Caramelized Onion
Preheat oven with cast iron skillet in it, to 450 degrees.
Add eggs, milk, salt, chives, and parsley to a blender and blend until smooth. Add flour and again, blend just enough until there are no lumps. Prep toppings (cook bacon, onions, and mushrooms). Once skillet is preheated, add the butter to the skillet. Once butter is melted, pour the batter into the pan and immediately put back into the oven. Bake for 15-18 minutes, until golden and puffy. Sprinkle on toppings (bacon, onions, mushrooms, Gruyere cheese, and chives). Throw back in the oven for another 2 minutes to melt the cheese. Serve!
We have had this post on the back burner for a while now. When we first started blogging I was using this point and shoot camera. It wasn’t bad but it wasn’t the best. I had to use some editing software to control some of the light and to sharpen the pictures. We were about to post a Dutch baby recipe when my new camera came. We took one picture with it and instantly realized that we couldn’t use our old photos. We have been using the camera since and we are much happier with the results. We look kinda professional because of it and I’m still getting the hang of still life photography. We haven’t had any previous experience before this, not even a high school class, but we are getting better everyday. I think the moral of the story here, is that the small things make a big difference. And if you’re not moving forward you’re moving backwards, or enter whatever profound cliche saying is your favorite. I’ll leave you with that piece of advice followed by our Bruce doing the thing he loves most, trying to steal our food!