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Celebrate Shrove Tuesday (if you’re British) or Pancake Tuesday (if you’re Canadian) by eating a Dutch Baby pancake. Maybe you don’t know what Shrove Tuesday or Pancake Tuesday is. Well, it’s the last day before Lent starts. It’s the time to use up your butter, eggs, and milk. Making pancakes is a traditional way to use these items up.
I have always loved any kind of pancake and so have my girls. Growing up in Canada, my Mom would make fluffy thick pancakes on the griddle almost weekly. Of course, that is the most common way to make pancakes in Canada or the U.S., but there are other ways to make pancakes. The French have their thin crepes. Brits have a thicker version of the crepe made in a skillet. The Dutch, Finnish and Germans have a version that is baked in the oven. They are all very tasty and fun to make.
The cool thing about the Dutch Baby pancake is it rises really high while it bakes, like a souffle. But after removing it from the source of heat, it deflates quickly. If you have kids in the house, make sure they are around for the wow effect. Dutch Baby pancakes can be served savory or sweet. For this recipe, I choose a savory version with spinach, parsley, green spring onion, and two kinds of cheese. Savory pancakes are wonderful served later on in the day. If you have never tried a Dutch baby pancake, I encourage you to try. You might be hooked!Print
Simple Dutch baby pancake is a savory breakfast recipe that is baked in a cast iron skillet. This made from scratch vegetarian recipe is great for kids or adults who love cheese, spinach and green onions. It’s made without baking powder, and is an oven baked meal that can also be served for brunch.
- 4 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup fresh spinach, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoon Parmesan cheese, grated
- 2 tablespoon Romano cheese, grated
- 1/3 cup spring onion, finely chopped
- 3 tablespoons unsalted butter, divided
- Preheat the oven to 425 F. Once the oven is up to temperature, place the cast iron skillet into the oven to warm up for 10 minutes.
- In a medium sized bowl, mix the flour, salt, white pepper until it is well combined.
- Remove the stems from the spinach and finely chop it. Rinse the parsley, and blot it dry with a paper towel, then finely chop it. Add the parsley and spinach to the dry ingredients and stir well.
- In another bowl, whisk the eggs, then pour in the milk. Whisk again until well combined.
- Grate both cheeses.
- After the 10 minute timer has gone off, remove the cast iron skillet from the oven and add the unsalted butter. Let the butter melt in the skillet for a minute, then swirl it around, making sure to cover the bottom and sides of the pan.
- Pour the wet ingredients into the dry ingredients. Whisk together until the flour is combined. You should have two cups of liquid.
- If using two 6 1/2 inch skillets, pour one cup of batter into each preheated and buttered skillet. A 10 inch cast iron skillet will also work.
- Sprinkle grated Parmesan and Romano cheese on top.
- Bake in the oven at 425 F for 15 minutes. While the pancake bakes, wash and chop the green spring onion. The pancake will rise significantly as it bakes, but it will deflate in less than four minutes once it’s removed from the oven.
- Let cool for 5 minutes, then serve warm with a sprinkle of chopped green spring onions and a pat of butter.
- This can be made with 3 or 4 eggs. If you want more protein, add the extra egg. If want it to taste more like a pancake, use 3 eggs.