Savory Dutch Baby Oven Pancake

a slice of savory dutch baby on a blue plate topped with green peas

Looking for a quick, easy, and nourishing meal? Look no further than this Savory Dutch Baby pancake. Made in a cast-iron skillet, this giant oven pancake is made with wholegrain spelt flour, Parmesan cheese, and lots of black pepper for a satisfying, savory dish that's perfect for breakfast, brunch, or dinner.

Course Breakfast, Main Course

Cuisine American

Diet Vegetarian

Keyword Oven Pancake, Savory Dutch Baby

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 393kcal

Author Katie Trant

Ingredients

6 large eggs
1 cup whole milk
½ cup all purpose flour
½ cup whole grain spelt flour
½ cup finely grated Parmesan cheese
1 teaspoon fine-grain sea salt
¾ tsp freshly ground black pepper
3 Tablespoons butter cubed

US Customary - Metric

Instructions

Place a large (12-inch) cast-iron skillet in the oven, and turn the oven on to pre-heat to 400°F/ 200°C.
It's important that the skillet is nice and hot when the batter goes in.
While the skillet is pre-heating, crack six eggs into a large bowl.
6 large eggs
Add milk, and whisk well.
1 cup whole milk
Add ½ cup all-purpose flour and ½ cup wholegrain spelt flour to the egg mixture, and whisk until smooth.
½ cup all purpose flour, ½ cup whole grain spelt flour
Add shredded Parmesan cheese, along with the salt and pepper.
½ cup finely grated Parmesan cheese, 1 teaspoon fine-grain sea salt, ¾ teaspoon freshly ground black pepper
Open the oven and throw 3 tablespoons of cold butter into the cast iron skillet. Close the oven door, and allow the butter to melt, foam up, and even brown a tiny bit.
3 Tablespoons butter
Carefully remove the skillet from the oven and swirl the butter so that it evenly coats the pan. Immediately pour the savory pancake batter into the pan, and place into the oven.
Bake your savory dutch baby for 20-25 minutes.
It is done when the sides have risen dramatically high, and are crisp and golden. The center should still have some jiggle to it, with a bit of a golden crust.
Remove from the oven, and serve immediately.

Notes

Nutrition values are an estimate only.
This is one of the few recipes I make that I do not recommend making in advance.
If I've got a busy day and I want to make a Savory Dutch Baby for dinner, I'll whisk together the batter in the morning and keep it, covered, in the fridge, until I'm ready to use it in the evening. That way, all I need to do is get the cast iron skillet screaming hot, pour the batter in, and sit back with a glass of wine while it does its thing.
Having said that, leftovers, if there are any, are perfectly delightful either eaten cold, straight from the fridge, or lightly warmed in the microwave.

Nutrition