Easy savory dutch baby recipe! A simple savory dutch baby pancake made with spring onions, lots of herbs, and goat cheese.
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It's time. Time for the spring recipes to start! Today's recipe is a savory dutch baby made with spring onions and herbs and topped with zingy goat cheese. Mmmmm....
A savory dutch baby
Dutch babies are traditionally served with fruit and powdered sugar. BUT, this savory version is fantastic!
We roast some spring onions until they are nice and brown. Then we top the onions with herby dutch baby pancake batter and let it get puffy and golden brown.
Crumble on some goat cheese and the green part of the spring onion and you've got yourself a sweet and savory brunch that definitely celebrates spring!
Brunch for 2
A dutch baby pancake is a large pancake made in a skillet. It's the perfect size for 2 people to share!
While dutch babies are simple to make, they aren't very practical for large or family meals, as they need to be cooked just one pancake at a time.
This savory dutch baby is the perfect breakfast or brunch for two on a spring weekend or for mom on Mother's Day! Maybe even Easter breakfast if it's just two of you. 🙂
What are spring onions?
Spring onions are young onions! The bulb has been harvested early when the bulb is still tender and more mild.
Spring onions are not the same as green onions or scallions. They are much larger! The bulbs will be more bulbous, about 1-2" in diameter, and resemble a small round onion with a green stem. You can use them just as you would green onions or mature onions!
You can learn more about the difference between spring onions and green onions here!
- Do I have to use a cast iron skillet? Nope! A cast iron skillet is great because it evenly distributes the heat. But you can use any oven safe skillet that you have. You can even use a baking dish if that's all you have.
- Can I make this ahead? I don't recommend it. Dutch baby pancakes are best served when they are puffy and warm right out of the oven.
- Can I sub green onions for spring onions? YES! Use about 3-5 green onion bulbs for each spring onion bulb.
Savory dutch baby pancake with spring onions and goat cheese
- 3 large spring onions
- 6 Tbps melted salted butter, divided
- ½ cup all-purpose flour
- 2 tablespoon sugar
- ¼ teaspoon salt
- 2 large eggs
- ½ cup plus 2 tablespoon whole milk
- 2 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 3 tablespoon crumbled goat cheese
- dash freshly cracked black pepper
- Preheat oven to 450 degrees F. Cut the bulbs of the onions from the green parts and slice the bulbs in thirds lengthwise. Toss with 2 tablespoon of the melted butter in a large cast iron skillet and spread evenly along the bottom of the skillet. Roast in the oven for 10-15 minutes. Until onions are nice and brown.
- Meanwhile, make your batter. Whisk together the flour, sugar, and salt in a large mixing bowl. In a separate bowl, lightly beat the eggs. Whisk the milk and 1 ½ tablespoon of the melted butter into the eggs and then whisk this mixture into the flour mixture. Stir in dill and parsley.
- When the onions are browned, remove skillet from oven reduce the temperature to 425 degrees F. While the skillet is still hot, pour the remaining 2 ½ tablespoon of melted butter into the skillet. Quickly swirl to coat the bottom and pour the batter into the skillet. Return to the oven and bake for 10 to 12 minutes, or until puffed and golden.
- Meanwhile, thinly slice the green part of your spring onions to get 2 tablespoon for topping. When the dutch baby is cooked, carefully remove the skillet and top with the sliced green onion, crumbled goat cheese, and season with freshly cracked black pepper. Serve immediately.
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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