Savory Dutch Baby

Total time: 30 minutes

Cast iron pan


For Pancake

3 large eggs, room temperature
3/4 cup whole milk, room temperature
1/2 cup all-purpose flour
2 tsp cornstarch
1 tsp salt
1 tsp ground black pepper
4 tbsp unsalted butter

For toppings

2 tbsp unsalted butter
5 tomatoes
1/2 onion
2 slices of bacon or any choice of protein
2 eggs
Fresh parsley for garnish


  1. Preheat oven at 425F (218C).
  2. In a bowl, combine all pancake ingredients except butter together, whisk them together until smooth. Set it aside.
  3. Put 4 tbsp butter on cast iron pan then put the pan into the preheating oven to warm the butter. Once the butter melt, take it out. Be careful not the burn the butter.
  4. Once the over temperature is at 425F, pour pancake butter into the cast iron pan then bake for 20 minutes.
  5. In the meanwhile, cut tomatoes, onion, and bacon.
  6. In a separate pan, add 2 tbsp butter and bacon in, then onion, and then tomato ad the end. Set is aside
  7. Fry 2 sunny side up eggs. Set it aside.
  8. When the pan cake is done, take it out of the oven. The pancake should be very fluffy and look like a bowl.
  9. Pour toppings on top and garnish with fresh parsley. Ready to serve.





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