What do you get when you combine a pancake and popover? A Dutch Baby! And oh baby, will this change the way you breakfast, brunch, lunch and possibly brinner forevaaa.
Crispy on the outside, light and fluffy on the inside. It can be topped with almost anything that your heart desires..almost. I chose to top mine with sauteed kale, local NY sharp cheddar and a sunny-side up egg.
Savory Dutch Baby
Prep Time: 20-25 Minutes
Cook Time: 20-25 Minutes
- 3 large eggs; room temperature
- ¾ cup whole milk; room temperature
- 3 tbsp unsalted butter, melted, slightly cooled
- ½ cup whole wheat flour
- 2 tbsp cornstarch
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
Heat oven to 450 F. Place a cast iron, or heat proof skillet in the center of oven and heat for 20-25 minutes.
In a blender mix eggs on high speed until very frothy; about 1 minute.reduce speed and gradually add milk, then 2 tbsp of melted butter; blend for 30 more seconds. Turn of blender and add flour, cornstarch, salt and pepper. Blend to combine.
Remove skillet from oven and swirl the remaining tablespoon of butter around the skillet to coat. Immediately pour batter into the skillet; the butter will brown quickly so have the batter ready. Bake until puffed and brown around edges, 20-25 minutes. It will begin to deflate as soon as it is taken out of the oven. Garnish as desired.