Sweet & Savory Dutch Baby

Sweet & Savory Dutch Baby

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Course Breakfast, Brunch
Servings 4


  • 4 oz pure maple syrup
  • 1 sprig fresh rosemary
  • ½ c whole milk 120ml
  • ½ c all-purpose flour 60g
  • 3 large eggs
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 tbsp unsalted butter
  • Confectioners sugar for dusting
  • 1 oz fresh baby arugula
  • 4 oz double cream Brie cheese
  • 2 oz prosciutto
  • 4 eggs sunny-side-up or cooked your favorite way


  • In a small saucepan, combine the maple syrup and rosemary; allow to gently warm over low heat until fragrant.
  • Place a 10-inch cast-iron skillet on the center oven rack and preheat the oven to 425°F.
  • While the oven is preheating, combine the milk, flour, eggs, sugar, vanilla, and salt in the container of a blender. Blend on high for 20 seconds, scrape down the sides of the container, and blend again for a few more seconds. Let the batter rest until the oven is hot. (This helps hydrate the flour for a fluffier, tender pancake.)
  • Once preheated, blend the batter for a few seconds, then carefully remove the hot skillet from the oven. Add the butter to the skillet and swirl until melted. Immediately pour the batter into the skillet.
  • Bake for 20 minutes or until the pancake is very puffed and deep golden brown around the edges. (It will shrink as it cools.) Dust with confectioners sugar.
  • Immediately top with arugula, brie cheese, prosciutto, eggs and rosemary maple syrup. Serve hot!
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