Current state of affairs: #firstworldproblem par excellence.
As I already told you when I couldn’t shut up about sweet potato toast on Monday, we’re missing WiFi at Casa Savoury.
This morning I broke into standing ovations when I saw the technician ringing our door bell.
Alas, I shouldn’t have been so excited. Our Internet has been moved to the wrong house (who, I want to know whoooo did this?!), now the company refuses to move it again for seven days. Se. Ven. Days. What.
That’s why I’m coming at ya from my living room floor today, backyard door open, so I can squeeze a little Internet-juice out of my iPhone hotspot.
First order of business now: Eat my frustration away with this savoury Dutch Baby.
We big puffy heart eye Dutch Babies around here. Mix, pour into hot pan, bake, eat? No effort, 100% delicious, I’m game.
While they are technically really simple to make, a few things can easily go awry. What a conundrum, huh?!
Here are my best tips to make sure your Dutch Baby turns out puffed up and delicious:
Preheat the skillet really well in your oven
Just like you need to heat the tin for Yorkshire puds, you need to heat the skillet to make a Dutch Baby.
They like it hotttt. That’s why I like to turn on the oven before I even start making the batter, and put my cast iron skillet in there right away. Please do me a favour and avoid using a skillet with a plastic (or wooden) handle. Please. I have an older Le Creuset skilletlike this one on Amazon* and L-O-V-E it.
Careful when you remove the pan from the oven! Get those gloves ready, now.
Batter without lumps
Since we’re baking a big puffy cloud and not a muffin, your batter shouldn’t have lumps.
I love making mine in a mixer – so convenient. Just don’t overdo it or the eggs will heat up too much.
Fat is important
Honestly – I don’t feel like reading up on the theory behind this one right now.
Fact is: Hot pan + hot oil + smooth batter + baking = Puffy Dutch Baby
Be patient with the baking time
Through the oven door it may look baked, but your German Oven Pancake may not be done yet. Taking it out too soon will result in major collapse and a doughy eating-experience.
So be patient and allow things to get nicely golden brown. But no peaking by opening the oven door!
Things I don’t pay attention to:
Letting the batter rest (who is ever organized enough to do this?! I’m barely ever), chilling the batter, dancing around the kitchen counter backwards.
It still turns out fabulously.
The herbs and cheese in the batter go great with the strawberry salsa.
For the Dutch Baby
- 2 large eggs
- 1/2 cup milk
- 1/2 cup flour, I like to use spelt, but all-purpose works, too
- 1 oz grated parmesan cheese
- 1 tbsp dried Italian herb mix
- 1/2 tsp salt
- 2 tbsp butter
For the Salsa
- 14 oz strawberries, hulled and finely diced
- 1 red onion, chopped
- 3 oz cherry tomatoes, chopped
- 1 tbsp olive oil
- 2 limes, juice only
- 1 bunch basil, sliced
- Salt & black pepper, to taste
Make the Dutch Baby
- Heat the oven to 400°F. Place an oven-save 9-inch skillet in the oven to heat it up.
- Blend all ingredients for the Dutch Baby (apart from the butter) until you have a smooth batter. Take the hot pan out of the oven (careful!) and melt the butter in it. Pour the batter into the pan and bake the Dutch Baby for 15-20 minutes or until it is golden brown.
Make the Salsa:
- Mix all ingredients in a medium bowl. Done.
- You should serve the Dutch Baby straight out of the oven. Just spoon the strawberry salsa into the middle and garnish with more basil and more parmesan if you like.
Nutrition (this is an estimate)
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