Savory Dutch Baby
Make this savory dutch baby recipe for Sunday brunch or a holiday breakfast!
Servings 4 servings
Calories 226kcal
Ingredients
- 2 tbsp melted butter + 1 tbsp butter not melted
- 1/3 cup whole milk Greek yogurt
- 1/3 cup water
- 2/3 cup all purpose flour
- 4 eggs
- 1/2 tsp salt
- 1/4 cup freshly grated parmesan cheese
- 1 cup fresh spinach
- 1/4 cup packed fresh basil leaves
- Toppings of choice!
Instructions
- Preheat oven to 450F.
- Pour melted butter, yogurt, water, flour, eggs, salt, parmesan cheese, spinach and basil into a blender. Blend on high until greens are fully incorporated a smooth batter remains.
- Place 1 tbsp of butter in a 10 inch cast iron skillet. Place skillet in the oven until the butter melts about 3 minutes - be careful not to burn the butter.
- Pour the batter into the warm skillet on top of the butter and bake at 450F for 22-24 minutes. The pancake will be bubbled up and puffy and deflate out of the oven.
- As soon as it comes out of the oven place whatever toppings you want on top - I used prosciutto and goat cheese. Cut into slices and serve!
Nutrition
Serving: 1g | Calories: 226kcal | Carbohydrates: 17g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 184mg | Sodium: 512mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1244IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 2mg