This savory Dutch Baby recipe includes raspberry cheese, asparagus, and serrano ham. It is a breakfast recipe that is actually quite easy and will surprise your tastebuds.
Keyword: Dutch Baby, Dutch Baby Reipe, How to make a Dutch baby, Savory Dutch Baby
For the Dutch baby:
3largeeggsat room temperature
¾cupwhole milkat room temperature (I have had success with mixing ½ cup 1% milk and ¼ cup ½ and ½ before if you don’t have whole milk)
2tablespoonsunsalted buttermelted and cooled, plus 1 tablespoon of butter for the pan
½cupall-purpose flour(I use/recommend King Arthur brand)
2tablespoonscornstarch(helps stabilize the pancake as it rises and form a custard-like center)
1teaspoonfresh lemon zest
½cupgrated Sartori Raspberry Bellavitano Cheese(a good, creamy cheddar is a nice substitute)
For the toppings:
Fresh lemon juice
2ouncesthinly sliced serrano ham(prosciutto is a nice substitute)
Place a rack in the center of your oven and preheat the oven to 450 ℉. While the oven heats, place a medium (9’’) cast iron skillet in the center of the oven.
Place the eggs in a blender and mix on high speed for one minute. The eggs will turn a pale yellow color and have a frothy texture.
With the blender running on LOW speed, gradually add the milk and then the melted butter. Turn the blender off and add the flour, cornstarch, salt, pepper, and lemon zest. Blend on low just to combine, scraping down the sides of the blender as needed.
Remove the preheated cast iron skillet from the oven. Add the tablespoon of remaining butter and carefully swirl the pan so that the butter coats the bottom and sides of the pan (be careful not to burn yourself while handling the hot pan). Pour the pancake batter into the hot pan, then top with the grated cheese.
Bake for 18-22 minutes until the pancake is puffy and golden brown.
While the pancake is baking, slice the asparagus stalks into ¼’’ rounds, using only the tender part of the stalk (about ⅔ of the stalk). Saute the rounds in a small skillet with a bit of olive oil for about 90 seconds - avoid overcooking. Remove from heat and set aside. Combine 1 teaspoon of olive with one teaspoon of lemon juice in a small bowl and set aside.
Once the pancake is done, remove from the oven (it will start to deflate right away) . Immediately drizzle the lemon-olive oil mixture over the top, and top the pancake with the asparagus and slices of serrano ham. Serve while the pancake is nice and hot!
If you do not have a blender, you can certainly use a bowl, whisk, and some good elbow grease to mix up the pancake batter!
This recipe can easily be halved and baked in a 6’’ cast iron skillet to serve 1-2 people OR double and baked in a 12’’ cast iron skillet to serve 6-8 people.
Alternative topping options:
Omit the cheese and serve the pancake with fresh lemon juice squeezed on top, a dusting of powdered sugar, and a spoonful of your favorite jam or citrus curd.
Omit the cheese and serve with sliced berries and drizzles of melted Nutella.