Is there any time of day when a pancake isn’t welcome at the table? What about a Savory Dutch Baby that mixes up in seconds? Didn’t think so. Feel free to get creative with the toppings, but if you’re in need of inspiration, we swear by fried eggs, avocado, and shaved ham; smoked salmon, crème fraîche, and sliced spring onions; or sautéed kale, crispy bacon, and aged cheddar.
What you’ll need
Blender
$40 At Amazon
Cast Iron Skillet
$30 At Amazon
4-Cup Measuring Cup
$10 At Amazon
Recipe information
Total Time
50 minutes
Yield
4 Servings
Ingredients
3
¾
3
½
2
½
½
Need to make a substitution?
Preparation
Step 1
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).
Step 2
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.)
Step 3
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.