Updated: Nov 11, 2018
September 19, 2018
We’ve gone Dutch! You may have had a sweet Dutch Baby Pancake for breakfast, but have you ever had a savory one? Did you had it for dinner? And then another one for dessert? We’re about to Double Dutch...baby!
What: A Dutch Baby pancake is a mixture of eggs, milk, and flour that is blended together. The pancake puffs up as it cooks in a preheated skillet to deflate once removed from the oven. Leaving a custardy soft center and edges that have climbed up the sides of the pan. Also known as a German Pancake.
I was on the phone with my Mommom (my Mom’s Mom) after making one of these beauties for breakfast, it was the second time I’ve made one and it rose so high I was worried I made a cake. So I called the woman with all the answers. Turns out I made it wrong the first time and it was supposed to rise this way, she talked me down and assured me it would deflate as it cooled. And it did.
We got to talking and she asked if I had ever made a savory Dutch Baby, I had to remind her that the only other time I made one of these was with her. As any good Mommom would, she put the physical clipping of a recipe in the mail and it turned up in my mailbox about a week later. It had a lovely picture of a cast iron skillet with spinach and cherry tomatoes, and my mind went wild.
I haven’t even read the recipe and I wanted to see what I could create with this inspiration. So pull on your oven mitts my friends for a Rosemary and Sun-dried Tomato Dutch Baby Pancake topped with Shredded Steak and Kale. Then get your shaker ready for a Dutch Apple Cocktail and relax into an Apple Dutch Baby courtesy of Melody.