A Dutch baby pancake is a cross between a fluffy style pancake and a soufflé. Its less work than standard pancakes and less complicated than a soufflé.
If you follow our blog, you probably have seen other versions, both sweet & savory featured on it. Dutch baby’s are such an easy meal to make, they are a regular in our meal rotation, not to mention how delicious they are.
Dutch baby recipes work best in cast iron pans because they retain heat and cook evenly. If you don’t have cast iron cook-ware, I find pyrex bowls will work as a substitute.
Because of the delicate nature of the batter, you can only add your toppings once the batter has baked. For some toppings, this will require cooking these ingredients on the stove top while the eggy batter bakes.
Be careful with recipes that instruct you to mix chopped veggies and meat directly into the batter. The combination of weight and moisture will prevent the batter from cooking and puffing up as it should. One exception to this would be finely grated Parmesan cheese. To help create height, bring the eggs to room temperature before mixing into the batter.
Being seafood lovers, this meal really works for us.
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SERVINGS
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- 4 eggs
- 1/2 cup milk
- 1/2 cup flour
- 2 Tbsp Parmesan cheese, grated
- 1 scallion, white & green parts, thinly sliced
- 2 Tbsp fresh parsley, roughly chopped
- 1 tsp fresh thyme leaves
- 1/8 tsp EACH salt & pepper
- 4 Tbsp unsalted butter
- 2 1/2 Tbsp butter,
- 1 Tbsp flour
- 1/2 tsp parsley flakes
- 1/2 tsp dry mustard
- 1/4 tsp EACH ginger & paprika
- 1/8 tsp EACH salt & pepper
- 1/2 cup EACH milk & chicken broth
- 30 gm Gouda cheese, grated (spiced OR plain)
- 2 Tbsp oil
- 1 medium zucchini, julienned
- 4 green onions, sliced
- 250 gm fresh mushrooms, sliced
- 1 tsp garlic, minced
- 4 1/2 tsp soy sauce
- 2 Tbsp water
- 340 gm Wild, raw jumbo shrimp, peeled & deveined
Ingredients
Gouda Sauce
Shrimp Filling
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- In a bowl, whisk together eggs & milk. Add flour & whisk until incorporated then whisk in parmesan cheese, scallions, parsley, thyme, salt & pepper. Set aside in refrigerator until sauce & filling are made.
- In a small saucepan, melt butter; sprinkle with flour & seasonings. Mix well; add milk & broth, stirring until sauce becomes thickened. Blend in cheese; set aside
- Peel & devein shrimp (you can chop into pieces if you prefer). Prepare filling veggies for cooking.
- Preheat oven to 425 F.
- Place 2 Tbsp butter in each of TWO 7-inch pyrex baking bowls (alternately you can use one 10-inch cast iron skillet). Place bowls in hot oven to melt butter (and heat the bowls for baking pancakes in). Once the butter is melted & the bowls are hot, divide the batter between them. Bake for 25 minutes.
- The Dutch Baby will puff up during cooking, but once its removed from the oven & starts to cool it will deflate slightly. At this point its nice to do the final sautéing of your filling so that when the pancakes come out of the oven you are ready to fill & serve.
- In a large skillet, sauté zucchini, onion, mushrooms & garlic in oil until tender-crisp. Combine soy sauce with water in a cup; add to vegetable mixture along with shrimp. Gently stir fry ONLY until shrimp is cooked, then fold in Gouda sauce.
- When Dutch Baby pancakes are finished baking, remove from oven & transfer to 2 serving dishes. Divide filling between the 2 pancakes & serve hot.
