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An easy Dutch baby is the perfect lazy Sunday morning meal. The pillowy, custard-like center is wrapped in a golden crust and piled high with your savory breakfast favorites — like a classy, savory pancake!
It’s not a popover, it’s not a pancake, and it’s not a Yorkshire pudding — it’s a Dutch baby!
I chose to make my Dutch baby recipe like an open-faced breakfast sandwich, smothered with a fresh basil pesto to add moisture and a little more flavor. I even add the cheese and pesto to the batter and layer it on top for double the flavor. You could even have it for dinner!
Table of Contents
You could also use the first few steps of it as a starter Dutch baby recipe for your dessert favorites: fruit, powdered sugar, syrup, a luxurious cream cheese glaze… There’s no limit to what this champion of breakfast foods can do.
Other proteins, like breakfast sausage or bacon, are fair game for toppings, too.
For the Fluffiest Dutch Baby
For the fluffiest Dutch baby: Preheat the pan, whisk the batter until smooth, and let it rest for 15 minutes. Quickly add the melted butter to the pan, pour in the batter swiftly, and avoid opening the oven while baking. High heat gives rise, creating that puffy, golden delight. Serve immediately for ultimate fluffiness!
- Eggs – They structure and stabilize the batter as it puffs, falls, and bakes.
- Milk – The dairy is for tenderness, moisture, and flavor. Half and half or heavy cream would yield a richer taste and an even more tender texture.
- Butter – Butter adds a rich flavor, tender crumb, and flaky exterior to any baked recipe. Margarine, shortening, or Greek yogurt are my recommended alternatives.
- Cornstarch – This gives my homemade Dutch baby recipe body and makes the custard center thicker while keeping everything light and fluffy. Don’t omit.
- Pesto – We can’t go without a sauce, and pesto is a fabulous option for brightness, moisture, and fresh flavor. I make my own, but don’t veer away from your preferred brand if that’s what you have on hand!
- Swiss Cheese – The nutty flavor of Swiss is a great complement to the pesto, and its fat content paired with low acidity helps it melt, bubble, and brown beautifully when baked. Use Emmental or Gruyere as a substitute.
- Prosciutto – This is a very thin, dry-cured ham. Because of its smooth, almost slippery texture, break it into bite-sized pieces before using.
- Preheat the Oven. Set it to 450°F and place your skillet in the oven about 25 minutes before getting started.
- Whisk the Dry Ingredients. Add the flour, cornstarch, salt, and pepper to a small bowl and whisk together.
- Blend & Combine. Add the eggs, milk, and 2 tablespoons of melted butter to your blender. Blend to combine for 10 seconds. Now, add the combined dry ingredients and blend for another 30 seconds until just combined – don’t overmix. Let it rest for 15 minutes.
- Add to Skillet. Very carefully remove the hot skillet from the oven. Coat with the remaining tablespoon of butter before pouring in the egg mixture, swirling to get it even. Sprinkle ¼ cup of cheese over top, followed by ¼ cup of the pesto.
- Bake. Return to the oven and bake for 20 minutes until the center is puffed up and the sides a golden brown. Don’t open the oven door to peek or the heat will escape, preventing it from rising properly!
- Top & Serve. Remove from the oven and add the rest of the cheese, followed by the rest of the prosciutto, and finally the remaining pesto. Get it on the table right away so everyone can take in that puffy presentation!
- Cast Iron Skillet – I think that an oven-safe cast iron skillet works best for a fluffy, perfectly browned Dutch baby. A smaller 9” size makes for a fluffier pancake!
- Blender – The easiest way to get the butter, milk, and eggs combined is with a blender. It doesn’t need to be anything fancy or high-powered to get the job done.
Storing and Reheating
Refrigerate in an airtight container for up to 4 days, but eat as quickly as possible. This savory Dutch baby should be enjoyed piping hot, right away, for the best experience.
Warm leftovers in the microwave, topping with more pesto and cheese to reintroduce moisture to the cake.
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Popovers are high-rising, smaller pastries with a crisp exterior. The center is hollow, making it more of a roll than a pancake. Dutch babies are baked into one large pancake and contain a custard-like center.
While the ingredients are similar, varying baking styles lead to two rather different results.
First, let’s talk about how a Dutch baby rises to begin with. The heat of the oven matched with the moisture of the eggs and milk creates steams, helping the batter to build and rise.
Once that process stops and the heat is removed, the pastry will fall – that’s just the natural order of things!
To keep it as tall as possible, you can use a knife or spatula to wiggle the pancake away from the edges of the skillet, keeping the sides tall.
If the skillet was not properly preheated, or if there wasn’t enough butter to coat its surface, the batter can stick to it.
And if a cast iron skillet isn’t seasoned and coated properly, it won’t be properly “nonstick,” which will lead to complications.
Pesto Prosciutto Dutch Baby
- Place your ovenproof skillet in the oven and preheat to 450°F for 25 minutes. (see Note 2)
- In a small bowl add the flour, cornstarch, salt and pepper. Set aside.
- In a blender add the eggs, milk and 2 tablespoons of melted butter, blend for 10 seconds. Add the flour mixture and blend for 30 seconds. Let it rest for 15 minutes.
- CAREFULLY remove skillet from oven and add remaining tablespoon of butter, swirl to coat bottom. Pour egg mixture in skillet and immediately sprinkle a quarter cup each of the cheese and pesto on the top.
- Bake for 20 minutes, until puffy and sides are golden brown.
- Remove from oven and top with remaining cheese, pesto and the prosciutto. Serve immediately.
2. Cast iron skillets (either 10 or 12-inch) work best I think, just make sure your skillet is safe to put in the oven.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.