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.

Serves 4

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 such as crispy bacon, shaved ham, sliced avocado or grated cheese.


  1. Place a medium ovenproof pan, preferably cast iron, in 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, about 1 minute. With the motor running, gradually stream in the milk, then 30 ml (2 tbsp.) butter and blend for another 30 seconds.
  3. Add flour, cornflour, salt and pepper and blend just 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. (Note: 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.