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The most underrated brunch dish, in my opinion, is the Dutch baby.
The History of the Dutch Baby
Also known as a German pancake, the term Dutch baby was trademarked by the owner of Seattle restaurant, Manca’s, in 1942. This breakfast classic was so named from the misinterpretation of the appellation “Deutsch” (meaning German) and “baby” from the mini pancakes they also sold.
What is a Dutch Baby?
Unlike American pancakes, Dutch babies are more like a cross between a soufflé and Yorkshire pudding. The batter is baked in a buttered cast-iron skillet yielding a fluffy and billowy, yet lightly crispy pancake.
The majority of Dutch babies are served sweet topped with things like fruit, sugar, or cream. Here I make a savory Dutch baby with one of my favorite cheeses, Boursin (garlic and herb flavor is my favorite but really any of them would work), and buttery, herby English peas.
What to Serve with This Dutch Baby
Pair your savory Dutch baby with the perfect brunch mimosa and make some other essential brunch recipes to go with it.
Recipe Tips
- If you don’t have a cast-iron pan you can use any skillet that is safe to put in the oven, but it may not puff or come out as nice.
- If you don’t have a blender you can whisk everything together by hand.
Make Ahead
The batter can be made up to 3 days in advance and stored in an airtight container or jar in the fridge. Remove the batter from the fridge at least 30 minutes before using it to bring it to room temperature, and give it a little whisk before using.
