I had my first dutch baby the morning after our wedding. We and our bridal party went out for breakfast. Everything looked fantastic and someone had the brilliant idea of ordering a dutch baby with peaches for the table. I owe that individual many thanks.
What arrived at the table was a puffy golden cloud of carbs covered in sautéed peaches. It was heavenly. I later investigated Smitten Kitchen’s website and learned about various other fruits and spices which could be added, creating a variety of babies.
There is only one issue: what is you wanted a savory breakfast, not a sweet one? I almost always prefer a sweet breakfast to a savory one but I know my husband finds them less satisfying. So in deference to him, I set about creating a savory dutch baby. Dutch babies are similar to giant puffy pancakes. The only savory pancakes I know of are corn pancakes and latkes. I decided to run with corn idea, incorporating frozen kernels, bacon, parsley, and American cheese. What resulted was a filling, delicious breakfast which could be expanded to feed 4 for breakfast with a side of tomato slices or fruit.
It’s also relatively easy to make multiple dutch babies. You can either prepare the batter for the second while the first is in the oven or put two pans in the oven. Either way, I think it’s way easier than pancakes because one person isn’t stuck in the kitchen.
Savory Dutch Baby
Inspired by Smitten Kitchen
4 tbsp butter
1/2 c frozen corn kernels
3/4 c flour
3/4 c milk
Pinch of salt
1/2 c bacon, crumbled
1 tbsp parsley, chopped
3-4 slices of American cheese
Heat oven to 425°F.
In a large frying pan, melt butter. Saute corn kernels under warmed.
Whisk eggs, flour, milk, and salt together until blended but lumpy. Pour batter frying pan and bake 15-20 minutes, until dark golden brown. Don’t pull it out too early otherwise you miss the crispy side bits.
Remove from oven and quickly scatter with bacon, parsley, and cheese. Serve in wedges, piping hot.