Savory Dutch baby recipe for two: a delicious breakfast treat

Ingredients for Savory Dutch baby for two

• 30 g plain flour

• 15 g caster sugar

• 5 ml finely chopped thyme leaves

• 2.5 ml kosher salt

• 2.5 ml freshly ground black pepper

• 30 g finely grated Parmesan, plus more for serving

• 2 large eggs

• 120 ml full-fat milk

• 30 g unsalted butter, cut into pieces

• crème fraîche

• smoked salmon

• baby greens

• lemon wedges (for serving; optional)

How to make Savory Dutch baby for two

1. Preheat the oven to 220°C (fan) or 230°C (conventional).

2. Whisk together the flour, sugar, thyme, salt, pepper, and 30 g of Parmesan cheese in a small bowl.

3. Process the eggs and milk in a blender until light and frothy, about 2 minutes.

4. Add the flour mixture to the blender and pulse until combined.

5. Heat a 25 cm frying pan over medium-high heat. Once hot, melt 30 g of butter and swirl to coat the pan.

6. Pour the batter into the hot melted butter in the frying pan.

7. Transfer the frying pan to the oven and bake until puffed and golden brown, 12–15 minutes.

8. Sprinkle the remaining Parmesan over the pancake before serving alongside crème fraîche, smoked salmon, baby greens, and lemon wedges, if desired.

9. Do Ahead: The batter can be made up to 2 days in advance. Transfer it to a medium jar and chill. Shake the jar before cooking.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.