I’m sure you are probably quite familiar with the Dutch Baby or German pancake. I have featured them on the blog numerous times over the years.
A cross between a pancake and a crepe, a Dutch baby begins with the thin pancake-like batter which is poured into an oven proof dish. When it cooks it starts to rise and puff up. When the edges of the pancake are brown, it is ready to come out of the oven. The center is perfect for adding either sweet or savory ingredients.
The recipe is a basic, universal one that can be adapted in a number of different ways. For example, you could add berries or other fruit to the batter or omit the sugar and vanilla and make a savory version with veggies and different spices.
We haven’t had a Dutch baby meal for a long time so I’m making a savory ones with zucchini, mushrooms & some Italian chicken sausage. Should be good!
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- 4 eggs
- 1/2 cup milk
- 1/2 cup flour
- 2 Tbsp Parmesan cheese, grated
- 1 scallion, white & light green parts thinly sliced
- 2 Tbsp parsley, roughly chopped
- 1 Tsp fresh thyme leaves
- 1/8 Tsp EACH salt & pepper
- 4 Tbsp unsalted butter
- 5 tsp oil, divided
- 150 gm onion, chopped
- 270 gm or 8-inch zucchini, julienned
- 200 gm cremini mushrooms, sliced
- 375 gm Italian chicken sausage, sliced
- 2 cups vegetable broth
- 3 Tbsp flour
- 1 tsp SMOKY RANCHERO spice I prefer the Club House brand
- grated cheese for garnish
- fresh thyme for garnish
Ingredients
Dutch Baby Pancakes
Fillings
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- Preheat oven to 425 F.
- In a bowl, whisk eggs & milk. Add flour & whisk until incorporated. Whisk in parmesan cheese, sliced scallions, parsley, thyme, salt & pepper. Set aside.
- Heat oil in a skillet. Add onions & sauté until translucent. Add zucchini & sauté for 3-5 minutes until zucchini is tender. Season with salt & pepper. Transfer to a bowl. Add another 2 teaspoons of oil to skillet. Add mushrooms & sauté for 5-7 minutes. Cook until mushrooms are tender & most of the moisture has cooked off. Season with salt & pepper; transfer to another bowl. Keep filling ingredients warm will you bake the Dutch Baby pancake,
- Add 1 tsp of oil to skillet. Add sliced chicken sausage. Cook until browned. Transfer to another bowl. Add vegetable broth to skillet; whisk in flour & seasoning. Bring to a simmer while whisking until mixture thickens. Remove from heat & keep warm.
- Preheat oven to 425 F.
- Melt 4 Tbsp butter in a 10-inch cast iron skillet over medium heat. Once the butter is melted & the skillet is hot, pour in the batter. Carefully transfer the skillet to preheated oven & bake 25 minutes, The Dutch Baby will puff up during cooking, but once it's removed from the oven & starts to cool it will deflate slightly.
- When Dutch Baby is cooked, remove from oven & place some of the chicken sausage in it then top with the veggies & the remainder of chicken sausage. Ladle sauce over top & sprinkle with grated cheese & fresh thyme. Serve immediately.
