savory dutch baby

The colors of Italy are clearly present sprinkled over this beautiful and aromatic Dutch baby.  I am hopelessly beholden to my Italian taste buds at least once a week, so this is what was born from my latest need for salty parmesan cheese.  And when you add in the Casserole Week aspect, it’s only natural that I would come up with something this bright and flavorful.

Can I just spaz out a little over how much I love vinegary things?  The chopped artichoke hearts and tangy sun-dried tomatoes and the salty bite of the parmesan cheese really make this Dutch baby something special.  This is the kind of food I love to sit and savor as I slowly eat each bite.

A sort of puffed egg pancake, and sometimes called German pancakes or a Dutch puff, a Dutch baby is usually prepared with fruit, cinnamon, vanilla, and other sweeter flavors.  (source)  My son E likes to call this a “bubble pancake”, so I am partial to that description even though you won’t find it in the official definition!

But even though I love to make a Dutch baby with homemade yogurt and strawberry jam, or even apple pie filling, sometimes I don’t want something sweet for breakfast.  When I am craving salty cheese and bright veggie flavors, this is my go to recipe for a quick snack or even a fancy brunch offering.

Plus, you can use this recipe as a savory breakfast or a quick dinner that is light, flavorful, and gorgeous.  Plus, did I mention quick?  There is nothing simpler than using fresh flour, fresh eggs, raw milk, and sea salt whipped together into a lovely, nourishing puff that you can dress up any way you like.

Equipment Needed:

  • measuring cups and spoons
  • cast iron skillet, mixing bowl, large baking dish
  • whisk, wooden spoon, spatula, garlic press

Note: You can use this same recipe and add a teaspoon of whole cane sugar (omitting the garlic of course!) to make a sweet Dutch baby.  Top with jam, yogurt, pie filling, fresh fruit, syrup, whipped cream, chocolate chips, or even scoops of ice cream.  Eat the food!

Basil Parmesan Dutch Baby with Sun-Dried Tomatoes

1 1/2 cups freshly ground whole grain flour (find grains here, grinders here and here)
1 1/2 cups fresh milk (find raw milk here)
6 large eggs
1 teaspoon salt (find unrefined salts here)
1/2 cup (1 stick) butter (find grass-fed butters here)
4 cloves of garlic

1/2 cup grated parmesan cheese (find grass-fed cheeses here)
1/4 cup fresh basil, julienned
1/4 cup marinated artichoke hearts, roughly chopped
1/4 cup sun-dried tomatoes in olive oil, drained and chopped (find them here)
pepper to taste (find organic peppercorns here)
finishing salt to taste (find fleur de sel here)

  1. Make the pancake batter: In a mixing bowl, whisk together the flour, milk, eggs, and salt together.  Let sit for 30 minutes to rest.
  2. Preheat the oven to 450 degrees.  In a cast iron skillet, melt the butter over medium heat.  Push the garlic cloves through the garlic press directly into the pan and saute for 1-2 minutes until slightly browned and fragrant.  Pour the garlic butter immediately into the baking dish, swirling to coat the bottom evenly and spread out the pieces of garlic.  Then pour in the pancake batter.
  3. Bake for 15-20 minutes or until the pancake puffs waaaaay up and is a lovely golden brown.  Put on a good show for your family or guests by announcing the Dutch baby is ready to emerge, because it will start deflating within about a minute of coming out of the oven!  See:
  4. Sprinkle with parmesan cheese, basil, artichoke hearts, sun-dried tomatoes, and salt and pepper to taste.  Serve warm.