Savory Dutch Baby Recipe

5 from 1 vote

This Savory Dutch Baby recipe is a fun brunch recipe to serve any time of year. The fluffy pancakes are topped with a savory herb and shallot mixture that tastes amazing served with poached eggs, ham, a little coarse sea salt, and our easy hollandaise sauce.

Prep Time5

Cook Time13

Total Time20

Course: Breakfast

Cuisine: American, German

Servings: people

Calories: 509kcal

Author: The Carefree Kitchen

Ingredients

Savory Topping

1 small Shallot finely diced
½ teaspoon Thyme fresh, chopped
½ teaspoon Rosemary fresh, chopped
2 Tablespoons Butter
¼ cup Parmesan Cheese

German Pancake Ingredients

5 Tablespoons Butter
6 large Eggs
1 cup Milk
½ tsp Salt
1 cup All-Purpose Flour

Easy Blender Hollandaise Sauce

1 cup Butter melted and cooled to room temperature
3 large Egg Yolks
1 Tablespoon Lemon Juice
1-3 Tablespoons Hot Water
½ teaspoon Salt
¼ teaspoon Pepper
1 pinch Cayenne Pepper

Topping Ideas

4 large Poached Eggs
4-5 slices Deli Ham
½ teaspoon Coarse Sea Salt

Instructions

Prepare Savory Topping

Dice a shallot into very small pieces, add a couple of tablespoons of butter to a cast iron skillet. Add shallots. Cook on med heat. Meanwhile, chop the fresh thyme and fresh rosemary and add to the skillet. Cook until the herbs are fragrant and the shallots are slightly golden brown. Use a spoon to remove the herbs from the skillet, set aside.

How to Make a German Pancake

Preheat oven to 450 degrees F.
Add 5 tablespoons of butter to the 14" cast iron skillet and place in the oven while it heats. (Watch it so the butter doesn't brown but melts completely.)
Meanwhile, add the eggs, milk, salt, and flour into a blender. Blend for about 15 seconds until all the ingredients are well-combined and frothy.
Carefully remove the skillet from the hot oven and swirl to make sure all of the edges are covered in melted butter.
Pour the blended German pancake batter into the skillet, add the herb mixture to the top, and finish by sprinkling the parmesan cheese on top.
Place the skillet back into the oven for 12-14 minutes, or until the pancake is puffed up and golden brown.
Once cooked through, remove from the oven. Add your favorite toppings such as warmed deli ham, poached eggs, coarse salt, and hollandaise sauce. Enjoy!

Easy Blender Hollandaise Sauce

In a small saucepan or microwave, melt the butter. Set it aside and let it come to room temperature.
In a blender, add the egg yolks and blend for 2 minutes. Turn the blender on low and slowly drizzle in the melted butter (should take about 30-60 seconds). Next, slowly add the lemon juice and the hot water to create the consistency of gravy. Add the pinch of salt, pepper and cayenne pepper while blending.
Remove from the blender and use immediately.

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