Savory Dutch Baby

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.

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!

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Savory Dutch Baby Pancake

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.

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Servings 4

Calories 382 kcal

Ingredients

1 cup all-purpose flour
4 large eggs
1 cup whole milk
1/2 heaping teaspoon salt
4 tablespoons 1/2 stick unsalted butter, melted
1/2 teaspoon freshly ground black pepper
1 large egg
2 oz. prosciutto
1 avocado

Instructions

Preheat the oven to 450°F.
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 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 Facts

Savory Dutch Baby Pancake

Amount Per Serving (3 g)

Calories 382 Calories from Fat 237

% Daily Value*

Total Fat 26.3g 40%

Saturated Fat 8.8g 44%

Cholesterol 345mg 115%

Sodium 969mg 40%

Total Carbohydrates 17.2g 6%

Dietary Fiber 4.3g 17%

Sugars 5.4g

Protein 21.3g 43%

* Percent Daily Values are based on a 2000 calorie diet.

4 COMMENTS... read them below or add one

Peter
May 5, 2018 at 5:02 PM
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
55.0
- Rasa Malaysia
  May 5, 2018 at 10:13 PM
  Hi Peter, thanks for trying this savory Dutch baby recipe.
JoyceK
May 6, 2018 at 10:37 AM
I love your cookbooks and website, but You no longer offer a print option to print with no pictures…this makes me very sad, as the pictures use up too much of my printer ink. I will no longer be able to print any of your delicious recipes…please change back…Very sad face:(
15.0
- Rasa Malaysia
  May 6, 2018 at 6:38 PM
  Hi Joyce, let me check with my developer, it shouldn’t print pictures.