If you’re in the mood for a delicious breakfast that’s as impressive as it is easy to make, look no further than a Dutch baby pancake. This fluffy, oven-baked pancake puffs up beautifully in the oven and can be customized with a variety of fillings. Today, I’m sharing my favorite version: a savory spinach and feta Dutch baby that’s sure to become a morning favorite!
Ingredients for the Batter
– 3 large eggs
– 1 cup all-purpose flour
– 1 cup milk
– 1/2 teaspoon nutmeg
– 2 tablespoons unsalted butter
– 1 tablespoon sugar
– Pinch of salt
Ingredients for the Fillings
– 2 cups fresh spinach, roughly chopped
– 1/2 cup feta cheese, crumbled
– 1 medium tomato, diced
– Olive oil (for drizzling)
Feel free to mix and match other fillings too—mushrooms, bell peppers, or even herbs like basil or dill can add wonderful flavors!
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). Place a cast-iron skillet or an oven-safe pan inside to heat up. This will help create that signature puffiness in your Dutch baby.
Step 2: Make the Batter
In a mixing bowl, whisk together the eggs, milk, flour, nutmeg, sugar, and a pinch of salt until smooth. The batter should be slightly thick but pourable. Let it sit while the oven and skillet preheat.
Step 3: Prepare the Fillings
While the batter is resting, prepare your fillings. In a separate bowl, combine the chopped spinach, crumbled feta, and diced tomato. Toss them together lightly, and season with a pinch of salt and pepper if desired.
Step 4: Melt the Butter
Once the oven and skillet are hot, carefully remove the skillet and add the butter. Swirl it around until it melts and coats the bottom of the skillet.
Step 5: Pour in the Batter
Quickly pour the batter into the hot skillet over the melted butter. The batter should sizzle as it hits the skillet, ensuring a nice rise.
Step 6: Add the Fillings
Immediately sprinkle the spinach, feta, and tomato mixture evenly over the top of the batter. Don’t worry if it looks a little sparse—the Dutch baby will puff up around the fillings!
Step 7: Bake
Return the skillet to the oven and bake for about 20-25 minutes, or until the edges are golden brown and the center is puffed and set. The Dutch baby should rise beautifully during baking, creating a delightful, airy texture.
Step 8: Serve and Enjoy
Once done, remove the skillet from the oven and let it cool for a minute. The pancake will begin to deflate slightly, which is normal. Cut it into wedges and serve warm, drizzling with a little olive oil for added richness.
This Not-So-Dutch Spinach and Feta Dutch Baby is a delightful twist on the classic pancake. With its fluffy texture and savory fillings, it’s perfect for brunch or a special breakfast treat. Feel free to get creative with your fillings—this recipe is versatile and forgiving, making it easy to adapt to your taste. So, gather your ingredients, fire up that oven, and enjoy a deliciously puffy pancake that’s sure to impress! Happy cooking!
