Dutch Baby Pancake
A fancy looking brunch idea (that's low effort!)
One of the best things about these pancakes is that they’re highly adaptable! You can make them savoury or sweet.
Here are some other pairings you can try for the toppings:
Kimchi, bacon, fried egg - someone please try this and report back!
Garlic mushrooms, goats cheese, fried onions
Thinly sliced ham, cheese, fresh herbs
If you’re into sweet Dutch Baby Pancakes, you can try these:
Stewed apples, cinnamon
Fresh berries, your favourite sorbet
Banana, hazelnut spread
Good ol’ icing sugar and lemon juice
Tip: If you’re making a big batch of these (yes to DBP parties!!) you can make the batter ahead of time. Keep in the fridge overnight in the fridge, and just remember to let it come to room temperature before baking.
THE RECIPE
MAKES 1 PANCAKE; SERVES 2-4
Ingredients
Pancake:
4 eggs, room temperature
180ml milk, room temperature
90g AP flour
¼ tsp salt
1 garlic clove, grated (omit if you’re taking the sweet route)
40g butter
25g blue cheese, crumbled (omit if you’re taking the sweet route)
Toppings:
85g smoked salmon
1 sprig fresh dill
Onion Cream:
2 tbsp olive oil
1 onion, thinly sliced
200g cottage cheese
2 tbsp sour cream
A couple drops of tabasco sauce (optional)
A pinch of black pepper
A pinch of salt
Directions
Onion Cream:
In a medium sized pan, cook the sliced onion in some olive oil over low-medium heat until softened. If the pan gets too dry, and to speed up the process, add some water, bit by bit.
Once the onions have softened and browned, set them aside to cool.
Prepare the onion cream by blending the rest of the ingredients till smooth. Note that the mixture will thicken slightly after chilling.
Add half the cooked onions into the mixture and blend again. Reserve the other half of the onions for garnishing.
Let this chill in the fridge for at least an hour.
Pancake:
Preheat your oven to 230ºC
In a tall jug, add all the ingredients for the Dutch baby pancake except the butter and blue cheese, and blend it with an immersion blender till smooth. If you don’t have one, you can whisk it by hand. Leave this mixture to sit for about 5-10 minutes.
When you’re ready to make the pancake, heat your cast iron pan (or any other oven-safe baking vessel) in the oven for 10 minutes to get it piping hot!
Remove the pan from the oven and add the butter to it. Swirl the butter around to melt it completely and coat the pan evenly. This is a crucial step not to be missed!
Then, pour in the batter, quickly scatter the blue cheese evenly, and place the pan back into the oven.
Bake until the Dutch baby is puffed, and golden brown around the edges. This took me about 15 minutes in my oven.
Assembly:
Remove the Dutch baby from the oven and top it with the smoked salmon, dollops of onion cream, the remaining cooked onions, and some dill.
Serve right away!
Notes
I’m using a cast iron pan here, but you can use any oven-safe pan, baking dish, or even a cake tin for this.
I used Bulla Sour Cream and Cottage Cheese for the Onion Cream. Previously, I used Barambah Organics Cottage Cheese but it was too watery for my liking.
Nutrition
Per Serving:
Calories: 496kcal
Carbohydrates: 24g
Protein: 23g
Fat: 34g
Sugar: 6.9g
Sodium: 739.48g
Fibre: 1.6g
Take note that the fat content for this recipe is on the higher side. So as with all things, remember to eat in moderation.'