Savory Dutch Baby Pancake with Spring Onions and Goat Cheese Recipe
This savory Dutch baby pancake features caramelized spring onion bulbs roasted to perfection and a fluffy, herb-infused batter baked until golden and puffed. Topped with fresh green spring onions, crumbly goat cheese, and a touch of cracked black pepper, it’s a delightful and elegant brunch or light meal option with a perfect balance of savory flavors and creamy textures.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Spring Onions and Butter
- 3 large spring onions (bulbs and green parts separated)
- 6 Tbsp melted salted butter, divided
Batter
- 1/2 cup all-purpose flour
- 2 Tbsp sugar
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup plus 2 Tbsp whole milk
- 2 Tbsp finely chopped fresh dill
- 1 Tbsp finely chopped fresh parsley
Topping
- 3 Tbsp crumbled goat cheese
- Dash freshly cracked black pepper
- 2 Tbsp thinly sliced green parts of spring onions
Instructions
- Roast the onion bulbs: Preheat your oven to 450°F (230°C). Separate the spring onion bulbs from the green tops and slice the bulbs lengthwise into thirds. Toss the sliced bulbs with 2 tablespoons of melted butter and evenly spread them in a large cast iron skillet. Roast in the oven for 10 to 15 minutes until the onions are nicely browned and caramelized.
- Prepare the batter: While the onions roast, whisk together 1/2 cup flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a large mixing bowl. In a separate bowl, lightly beat 2 large eggs. Whisk the whole milk (1/2 cup plus 2 tablespoons) and 1 1/2 tablespoons of melted butter into the eggs until combined. Gradually whisk this wet mixture into the dry ingredients until smooth. Stir in 2 tablespoons chopped fresh dill and 1 tablespoon chopped fresh parsley for herbal freshness.
- Bake the Dutch baby pancake: Once the onions are browned, carefully remove the skillet from the oven and reduce the temperature to 425°F (220°C). While the skillet is still hot, pour the remaining 2 1/2 tablespoons melted butter into it and swirl to coat the bottom evenly. Quickly pour the prepared batter over the roasted onions and return the skillet to the oven. Bake for 10 to 12 minutes until the Dutch baby is puffed, golden, and set.
- Add toppings and serve: While baking, thinly slice the green parts of the spring onions to get about 2 tablespoons for garnish. Once the Dutch baby is cooked, remove the skillet carefully from the oven. Sprinkle the sliced green onions and 3 tablespoons crumbled goat cheese over the top. Finish with a dash of freshly cracked black pepper. Serve immediately to enjoy the pancake while it’s still warm and fluffy.
Notes
- Use a well-seasoned cast iron skillet for the best roasting and baking results.
- The high oven temperature helps the Dutch baby to puff up and develop a crispy edge.
- Feel free to swap goat cheese with feta or ricotta if preferred.
- For extra flavor, fresh herbs like thyme or chives can be added in addition to or instead of dill and parsley.
- This recipe is best served immediately as the puffiness of the pancake will deflate upon standing.
