I recently learned that there is a food called a Dutch baby, and you better believe I put that on the short list of recipes to try next. Dutch babies (also known as German pancakes) are incredibly simple to make and lend themselves to all sorts of different toppings. Since I had just made pesto, I decided to make a savory Dutch baby with pesto pizza toppings.
Hilarious name aside, Dutch babies are really easy to make. Actually, that still sounds hilarious. Kyle and I made jokes about it the entire time I was working on this recipe. Okay, let’s get serious about making a baby.
These pancakes are made of equal parts egg, milk and flour. Blend it up, bake in a cast iron pan, and voila! baby. These puff up quite a bit in the oven, but since they flatten pretty quickly once they come out of the oven I tried to get an oven pic to show how much it changed.
And here it is, fresh out of the oven, already starting to fall.
Next, I topped this Dutch baby with pesto, mushrooms, grilled chicken and mozzarella. Delicious!
This Dutch baby is a savory take on a traditionally sweet pancake. Pesto, mushrooms, chicken and mozzarella top a Dutch baby flavored with oregano and pesto.
- 3 eggs, at room temperature
- 3/4 c. milk, at room temperature
- 3/4 c. flour
- pinch of salt
- 1 tsp dried oregano
- 1 tsp + 2 tbs pesto
- 2 tbs unsalted butter
- 3-4 baby bella mushrooms, sliced
- 1 grilled chicken breast
- 3 oz mozzarella, shredded
- Preheat the oven to 425°F. Place a cast iron skillet in the oven.
- In a blender, combine the eggs, milk, flour, salt, oregano and the teaspoon of pesto. Blend until smooth.
- Put the butter in the cast iron skillet. Let it melt and brown - about 3 minutes.
- Take the skillet out of the oven, pour the batter into the skillet. Place the skillet back in the oven for about 25 minutes. Pancake should be golden brown and puffy.
- Top with remaining pesto, mushrooms, chicken and cheese. Serve immediately.
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