Savory Dutch Babies (German Pancakes)

The first time I tried cooking these puffy pancakes, I was not expecting them to rise as much as they did. Some kind of photography/food styling trick, I thought. Nope. I've made them several times since that first time and they puff big!

Yes, they'll fall eventually although not as quickly as a souffle deflates so there's still plenty of wow when presenting them. And, of course, lots of yum. Despite the name, there's actually nothing Dutch about them. The story goes that the daughter of a family run Seattle restaurant mispronounced "Deutsch" and we ended up with Dutch pancakes.

I usually see sweet versions of these pancakes but I prefer a more savory breakfast. So I borrowed from the flavors of a Western omelette and added onions, bell peppers, tomatoes, ham and cheese.

I mixed the cheese in with the pancake batter and served the ham and sauteed veggies on top. Feel free to customize these with different vegetables or different types of deli meats. Just make sure your pans are screaming hot before adding the batter and your pancakes will rise every time. Enjoy!

Yield: 2 Servings

Author: Anita Schecter

Savory Dutch Babies (German Pancakes)

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Recipe for a savory Dutch baby German pancake filled with cheese and topped with sauteed bell peppers, red onions, tomatoes and ham.

Ingredients

For the Pancakes:

• 2 Tablespoons unsalted butter
• 3 Eggs, at room temperature
• 2/3 Cup whole milk
• 2/3 Cup all-purpose flour
• 1/4 Teaspoon salt
• Pinch of ground black pepper, to taste
• 1/2 Cup grated cheese (I used smoked Gouda)

For the Filling:

• 1 Tablespoons olive oil
• 1/4 Red onion, peeled and sliced
• 1 Bell pepper, diced
• 1/2 Cup cherry tomatoes, halved
• Pinch of salt
• 1 Tablespoon chopped parsley or other micro herbs
• Slices of ham, turkey or other deli meat.

Instructions

1. Pre-heat the oven to 425 degrees.
2. Add one tablespoon of butter each into two 6 1/2" cast iron skillets and place in the oven while pre-heating. By the time the oven is at temperature, the pans should be hot and the butter melted.
3. In a large bowl, whisk together the eggs, milk, flour, grated cheese and salt.
4. Pour half the batter into each hot pan and return to the oven for 20 minutes. Turn off the oven but leave the pans in for an additional 5 minutes to set.
5. In a separate skillet, heat the tablespoon of olive oil. Add the onion, bell pepper and halved tomatoes. Saute for a few minutes until the vegetables soften and begin to lightly caramelize.
6. Serve each pancake with the cooked vegetables top along with a couple of slices of ham or other deli meat. Sprinkle on the parsley or herbs before serving.

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