Elevate your breakfast game with this easy breakfast Dutch baby pancake! Puffed up and golden, it's a delightful blend of pancake and omelet. Topped with your favorite breakfast classics, eggs, ham, and cheese, this fuss-free recipe is set to turn some heads at your next breakfast table.
Total Time
30min
5.0
2 Ratings
Author: Jack Lee at SideChef
Servings:
2
Ingredients
•
5
Eggland's Best Classic Eggs
, room temperature
•
2/3
cup
Milk
, warmed
•
1/3
cup
All-Purpose Flour
•
1/3
cup
Corn Starch
•
1
tsp
Salt
•
1/2
tsp
Granulated Sugar
•
2
Tbsp
Unsalted Butter
•
1
stalk
Spring Onions
•
1
slice
Cooked Ham
•
4
Tbsp
Shredded Cheddar Cheese
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat your oven to 425 degrees F (220 degrees C). Place the cast iron pan in the oven while it preheats to get it nice and hot.
2.
In a blender, combine two Eggland's Best Classic Eggs (2), Milk (2/3 cup), All-Purpose Flour (1/3 cup), Corn Starch (1/3 cup), Salt (1 tsp), and Granulated Sugar (1/2 tsp). Blend until smooth and well combined. You know the batter is ready when small bubbles are noticeable on the surface.
3.
Once the oven is preheated, carefully remove the hot cast iron pan. Add the Unsalted Butter (2 Tbsp) to the pan and let it melt, swirling it around to coat the bottom and sides evenly.
4.
Pour the batter into the hot greased pan. Place the pan back in the oven and bake for 13-15 minutes or until the Dutch baby pancake is puffed up and golden brown on the edges.
5.
While the pancake is baking, prepare your toppings. Crack and season the three additional Eggland's Best Classic Eggs (3) in individual bowls with salt and Ground Black Pepper (to taste). Also, cut your Spring Onions (1 stalk) into a biased cut and hand tear the Cooked Ham (1 slice) into large pieces.
6.
Once the pancake is done, carefully remove the pan from the oven using oven mitts. Then, carefully pour the eggs, sliced spring onions, ham, and Shredded Cheddar Cheese (4 Tbsp) over the top. Return the Dutch baby back to the oven for 4 minutes or until the eggs are almost cooked through.
7.
Once done, remove the Dutch baby from the oven, slide two spatulas under it, and carefully transfer it onto a cooling rack to allow the steam to escape (avoiding a soggy end product) and allow the eggs to cook through thoroughly.
8.
Once cooled, serve the Dutch baby pancake immediately, using a small cut-off as a dipping piece. Enjoy!
Author's Notes
The Dutch baby will puff up better when the batter is warm. Ensuring the eggs are room temp and warm milk will give your Dutch baby a better chance to raise.
Replacing half of the batter with cornstarch will result in a crispier and more tender Dutch baby.
Alternatively, instead of using a blender, you can whisk the ingredients together in a bowl until no lumps remain.
For the best results, allow the batter to rest overnight in the fridge to fully hydrate the gluten. Remember to allow the batter to return to room temperature before cooking.
The term “Dutch baby” is not of Dutch origin. It's an anglicized version of the word “Deutsch”, of German origin.
Nutrition Per Serving
CALORIES
556
FAT
30.3 g
PROTEIN
28.8 g
CARBS
39.9 g
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