Eggs are the star of the show in a proper Dutch baby – a puffed-up pancake. While it does make for a great breakfast dish itself, the Dutch baby has some serious festive appeal, which may earn it a place on this year’s holiday menu.
Interestingly enough, the Dutch baby recipe made today is not Dutch at all, but American. While the dish is believed to have its roots in a German pancake dish, the name is said to have been coined by the historic Seattle café, Manca’s, back in the ’40s, possibly from the German autonym ‘Deutsch’.
A Dutch baby can be made into a sweet or savoury dish using just about any topping, from tasty leftovers to seasonal fruit, for any time of the day.
Eggs are an affordable protein compared to many other fresh protein sources. So much so, that the International Egg Commission maintains that eggs are currently ‘the most economical way’ for many people around the world to eat high-quality protein.
Eggs are high in protein (around 7 g of protein in one large egg), rich in healthy nutrients like protein, fibre, vitamins and minerals, and low in saturated fats, sugar and salt (sodium).
They have also been shown to play a beneficial role in eye and heart health, muscle building, and maintaining your immune system. Several studies have also shown that having eggs for breakfast may lead to decreased feelings of hunger and fewer cravings throughout the day, aiding weight loss.
Whether you are putting on a full spread with all the bells and whistles, celebrating with a family braai, or having a more toned-down affair, you cannot go wrong with this baby at the table.
Savoury Dutch baby
A Dutch baby is a puffed pancake, similar to a Yorkshire pudding but cooked differently. Delicious with a variety of savoury toppings, such as crispy bacon, shaved ham, sliced avocado or grated cheese.
Preparation time: 25 minutes
Cooking time: 25 minutes
- 3 large eggs, room temperature
- 190 ml (¾ cup) milk, room temperature
- 45 ml (3 tbsp.) unsalted butter, melted, slightly cooled, divided
- 125 ml (½ cup) flour
- 30 ml (2 tbsp.) cornflour
- 2,5 ml (½ tsp.) sea salt
- 2,5 ml (½ tsp.) freshly ground black pepper
- Toppings of your choice, such as crispy bacon, shaved ham, sliced avocado or grated cheese.
1. Place a medium oven-safe pan, preferably cast iron, in the centre of the oven and preheat to 220°C. Let the pan heat at least 25 minutes in total, it needs to be very hot. Prepare your toppings while you wait.
2. Blend eggs on high speed until very frothy (should take about 1 minute). With the motor running, gradually stream in the milk, then 30 ml (2 tbsp.) of butter and blend for another 30 seconds.
3. Add flour, cornflour, salt and pepper and blend to combine. This batter doubles well if you want to scale up.
4. Carefully remove the hot pan from oven and swirl the remaining butter (1 tbsp.) in it to coat. Immediately pour in the batter. The butter will brown quickly, so have batter at the ready to prevent burning.
5. Bake the pancake until puffed and brown around edges (about 20–25 minutes). It will begin to deflate as soon as it comes out. Serve immediately with toppings to taste.
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