Savory Dutch Baby

5 from 7 votes

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 Time5

Cook Time18

Total Time23

Course: Pancake

Cuisine: American Recipes

Keyword: Savory Dutch Baby Pancake

Servings:

Author: Bee Yinn Low

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 melted butter. Blend until smooth and free of lumps, about 20 seconds.
In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons of melted butter over high heat until foamy. Add the batter and immediately place the skillet in the oven. Bake until the pancake is deep golden brown and puffed around the edges, about 18 minutes.
Cook the egg sunny side up, ensuring the yolk remains runny. Cut the avocado into wedges and cover with plastic wrap to prevent browning.
Remove the Dutch Baby pancake from the oven, and place the egg, prosciutto, and avocado in the center. Slice into pieces and serve immediately with Sriracha.

Nutrition