This Savory Dutch Baby is a delicious alternative to the more traditional sweet puff pancake.
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
Preheat oven to 425 degrees F. Melt the butter in a 10-inch cast iron skillet.
Meanwhile, add the eggs, flour, milk, salt, and pepper to a blender in that order. Blend until very well combined.
Once the oven is preheated, pour the batter over the melted butter in the skillet. Sprinkle on the mushrooms and sausage.
Bake in preheated oven for 12 minutes. Sprinkle on the cheese and bake for an additional 8-10 minutes, or until puffy and deep golden.
Remove from oven and sprinkle with the chives. Serve hot with grass-fed butter.