During the week, I basically make 2 breakfasts: some variation on eggs (scrambled, fried, omelette), or smoothies. The kids are usually starving when they get up and I have no time to dilly dally and make a fancy breakfast.
(That’s Jim’s chubby little hand)
The weekend is another matter. I love spending a little extra time on breakfast and making something that I wouldn’t have time for on a weekday. I’m willing to make the kiddos wait a bit for something special.
Simply throw all of the batter ingredients into a blender and whizz it up, pour into a buttered pan, sprinkle on some toppings, pop it into the oven, sprinkle on some cheese, and wait patiently for it to be finished baking.
While the Dutch baby is baking, I like to do my oil pulling, take a shower, do some meal planning, unload the dishwasher, or generally get ready for the day.
We always get ridiculously happy when the Dutch baby is finally ready to be eaten. I slice it up and add loads of grass-fed butter. We usually eat all but one or two pieces. It’s perfect for snacking later…
This savory Dutch baby pancake is topped with sausage, mushrooms, cheese, and chives. It’s a great way to mix up your usual Dutch baby routine (ours is blueberry Dutch baby – so good, but you need a break every once in a while!).
This would also be great for a last-minute supper. Easy, filling, and nourishing if you use good ingredients.
Have you ever made a Dutch baby? What are your favorite toppings?
Savory Dutch Baby Puff Pancake
- 4 large eggs
- 2/3 cup organic all-purpose flour
- 2/3 cup whole organic/grass-fed/local milk
- 1/2 teaspoon real salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons grass-fed butter
- 2 ounces baby bella mushrooms thinly sliced
- 1/2 cup cooked breakfast sausage
- 1 cup shredded cheese I used cheddar
- 3 chives finely chopped