Leftover Holiday Reinvention: the Savory Dutch Baby

Leftover Holiday Reinvention: the Savory Dutch Baby


  • 3 large eggs room temp
  • ¾ cup whole milk room temp
  • 3 Tablespoons unsalted butter melted then slightly cooled, divided
  • ½ cup all-purpose flour
  • 2 TBSP. cornstarch
  • ½ teaspoon salt
  • Fresh ground black pepper


  1. Place medium cast iron seasoned pan in oven at 450 degrees. Let pan heat at least 30 minutes,
  2. Blend eggs in a blender on high speed until very frothy.
  3. Gradually stream in room temp milk. Then gradually add 2 TBSP butter and blend, 
  4. Add flour, cornstarch, salt and pepper and blend just until combined.
  5. Carefully remove skillet from oven and swirl 1 TBSP butter in skillet to coat
  6. Immediately pour batter into hot skillet
  7. Bake pancake until puffed and golden around the edges. About 25 minutes
  8. Top with ham sour cream and sliced avocado and fried egg

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