Infused with butter, parmesan, herbs, and topped with smoked sausage and caramelized onions, this pillowy buttery dish is sure to be a showstopper for Saturday morning breakfast or Sunday brunch.
2 large eggs, at room temperature
½ cup + 2 tablespoons whole milk, at room temperature
½ cup all-purpose flour
¼ teaspoon kosher salt
2 tablespoons parmesan, grated
¼ teaspoon fresh thyme, chopped
¼ teaspoon rosemary, chopped
2 tablespoons unsalted butter, softened
½ lb. Andouille or another smoked sausage, sliced on the bias
½ small yellow onion, sliced
- Preheat the oven to 425°. Place an 8-inch cast-iron skillet in the oven to preheat.
- Combine thyme, rosemary, and Parmesan in a small bowl and set to the side. In a blender or food processor, blend together eggs, milk, flour, and salt for 1 minute.
- Remove the hot skillet from the oven and add butter to the skillet. Once the butter has melted, pour the batter into a hot skillet. Sprinkle top of the batter with parmesan/herb mixture. Bake until puffy and golden brown, 15 to 20 minutes.
- While Dutch baby pancake is baking, start on your sausage and onions. In a medium skillet, heat 1 tablespoon of oil then add sliced sausage. Slightly brown sausage, turning frequently. Remove and set aside.
- Add onions to the same skillet and drizzle a little more oil if necessary. Season with a little salt pepper, and oregano. Sauté onions until lightly browned. Add sausage back to skillet and cook for another 4-5 minutes. Serve sausage and onions on Dutch baby and top with Herbed Yogurt.
Here are a few tips for the perfect Dutch baby:
Eggs and milk should be at room temperature.
Use a blender or food processor to blend all your ingredients. The batter will be thin and you should see little bubbles.
Don’t use a shallow skillet. Your skillet sides should be at least 2-inches tall. Put a baking sheet underneath the skillet for extra precaution.
Use a piping-hot skillet. Pour the batter into the center of the pan and DO NOT swirl.
You shouldn’t need to open the oven but if you can’t resist, don’t open the oven for at least the first 10-15 minutes of cooking or you risk having a flat Dutch baby.
Serve your Dutch Baby quickly once it’s out of the oven. The middle collapses so make sure all your toppings are prepared.
- Prep Time: 10
- Cook Time: 20
- Category: Main
- Cuisine: American
Keywords: Easy, 30-minute meal, Breakfast, Brunch