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Savory Dutch Baby - this Savory Dutch Baby recipe is a cross between a Yorkshire pudding and a pancake with a trio of toppings of egg, prosciutto and avocado. An easy and delicious brunch!
Dutch Baby Pancake
Dutch baby pancake, or German pancake, can be made sweet or savory. While the sweet Dutch Baby (check out my recipe!) is more popular, the savory version such as this Savory Dutch Baby recipe is equally tantalizing!
It’s perfect as brunch, with prosciutto, a sunny-side-up egg and fresh avocados.
I am totally addicted to dutch baby since I made it a few weeks ago. After a few treats of the sweet dutch baby, I wanted to try it with savory ingredients.
I found a few recipes from Bon Appetit and decided to try one of them.
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This is just the perfect brunch recipe for a lazy weekend. It’s especially delightful on a spring day, where you can sit out in the patio, soaking in the nice sun and enjoy your favorite cup of coffee.
The trio combination of egg, prosciutto and avocado is brilliant.
Slice the Savory Dutch Baby into a few big slices. The interplay of the runny egg yolk with creamy avocado, plus the goodness of prosciutto guarantees that each bite is utterly satisfying.
I served the dutch baby with some Sriracha, and it instantly jazzed up the flavor with a kick. Make this Savory Dutch Baby a staple in your family, or make it for Mother’s Day weekend. Enjoy!
How Many Calories per Serving?
This recipe is only 382 calories per serving.
Savory Dutch Baby
Ingredients
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- 1/2 heaping teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
- 2 oz (60g) prosciutto
- 1 avocado
Instructions
- Preheat the oven to 450°F (232°C).
- In a blender, combine the flour, eggs, milk, salt, black pepper and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 seconds.
- In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the pancake is deep golden brown in color and puffed up on the edges, about 18 minutes.
- Cook the egg with sunny side up, make sure the yolk is still runny. Cut the avocado into wedges. Cover with a plastic wrap to prevent browning.
- Remove the Dutch Baby pancake from the oven, add the egg, prosciutto and avocado in the center of the pancake. Slice into pieces and serve immediately with Sriracha.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very few recipes on Pintrest worth repeating. This one is now in my recipe catalog. It is excellent!
Thanks David!!
Thank you for your answer, but I have been copying your recipes for a long time. Something else is wrong. When I hit the print button, it just goes back to Browse Recipes. No matter what I do, I am unable to copy any of your recipes. a\Any help would be appreciated.
Thank you,
Anne Marie
Please send me an email and send me a screenshot.
Hi,,,,,Sorry but I don’t know how to send ir to you, but have discovered it’s only this weekly recipes I can’t seem to copy. I appreciate your help.
Thank you,
Anne Marie
What do you mean by copy? You mean print?
Hi, Just wanted to let you know, everything is printing tday.
Hi, Just wanted to let you know, everything is now printing.. A huge thank you for all your help.
Anne Marie
Hi Joyce, let me check with my developer, it shouldn’t print pictures.
Thank you for such a lovely pancake recipe. I cooked mine up and had it with tinned mixed fruit. Of ccourse I drained the fruit of all its juice so as it did not make the pancake all soggy. PT in New Zealand
Hi Peter, thanks for trying this savory Dutch baby recipe.