The Dutch Baby, a pancake or a popover? Many have said this hybrid breakfast, brunch, & lunch phenomenon is a cross between the two. A rustic delicacy that can be turned into a savory breakfast taco of sorts or a sweet and delicious dessert served at the end of a dinner party or part of brunch. Either way, we love the versatility and the showstopping nature of the Dutch Baby as we present it to the crowd around our table. When they’re like, “Wow, you guys are pros,” we laugh to ourselves like: If they only knew how easy this was.
The Dutch Baby: A Popover Pancake Hybrid, Both Savory and Sweet
- Dutch Baby Batter (adapted from Martha Stewart's)
- ½ cup whole milk
- ½ cup AP flour
- 3 large eggs, lightly beaten together
- 1 large pinch of salt
- 2 Tbsp. unsalted butter + 1 Tbsp. butter for pan
- For Our Maple Caramelized Apple and Pear Sweet Dutch Baby:
- 1 pear and 1 apple, , peeled, sliced into thin strips
- 1 Tbsp. unsalted butter
- 1 tsp. vanilla extract
- 1 Tbsp. light brown sugar
- ½ Tbsp. sugar
- 1 Tbsp. maple syrup
- For Our Savory Chorizo, Bean, and Fried Egg Dutch Baby:
- 2 chorizo sausage, de-cased
- ½ small onion, diced into ½-inch squares
- ½ tsp. cumin
- 1 cup beans (pick your favorite, we like black, pinto, or kidney beans)
- 1 egg per person
- avocado to garnish
- Preheat oven to 425°F. Place your cast-iron skillet(s) in the oven while it is preheating.
- Meanwhile make the batter: Place all ingredients, except 1 Tbsp. of butter, into a blender. Blend for 45 seconds on low speed until completely incorporated. If you’re making the sweet version of our baby, add 1 ½ Tablespoons sugar to the batter to make it extra sweet.
- Carefully take out the skillet, which should be piping hot. Place on stove. Add in the remaining 1 Tablespoon butter, swirl around.
- Carefully pour the batter into the hot skillet. Put back in the oven and cook for 20 minutes until puffed up and lightly browed.
- While cooking, make your toppings.
For Our Maple Caramelized Apple and Pear Sweet Dutch Baby:
- Peel, core, and thinly slice apple and pear.
- On the stove top, in a medium-sized sauté pan, heat the butter over medium-low heat.
- Add in the apple and pear slices. Stir to coat and allow the fruit to cook down, stirring every couple of minutes.
- After about 5 minutes, add in the vanilla extract, sage brown sugar. Stir to coat and continue to cook down fruit, stirring every couple of minutes so the sugar doesn’t burn.
- After the fruit is softened and the mixture is no longer watery, about 10 more minutes, add in the maple syrup. Turn the heat to low and allow to caramelize further until the Dutch Baby is done.
- Take out Dutch Baby, place on a hot pad in the middle of the table and top with apple and pear mixture. Allow people to cut and serve.
For Our Savory Chorizo, Bean, and Fried Egg Dutch Baby:
- De-case the sausage. In a small sauté pan, over medium-high heat, heat 1 teaspoon olive oil. Add in the sausage and brown, stirring and breaking apart the meat as it browns.
- After about 5 minutes, turn down the heat, add in the onions, combining them with the sausage and allowing them to cook down to become translucent, about 5 minutes.
- Season with ½ tsp. cumin.
- Add in the beans (if using canned beans be sure to drain the liquid before adding). Turn heat to low to keep it warm, sprinkle with salt and pepper, and start on eggs.
- When there is about 5 minutes left for the Dutch Baby, in another small sauté pan, coated with cooking spray, fry the eggs on high heat until the egg whites are well set and the yolk won’t break apart when you pick it up. Take off heat and set aside. Sprinkle with salt and pepper.
- Once the Dutch Baby is done, take out, and top with the chorizo mixture. Add the fried eggs on top and serve with avocado and salsa, if desired.