You might know the dish Dutch Baby Pancake by now, it’s normally a sweet dish that you can have for breakfast or brunch. But this time I made a savory Dutch baby Pancake. I really love Dutch Baby Pancakes; they’re nice and fluffy and you don’t have to flip them so they always work. In the Netherlands pancakes are a dish that you eat for dinner when you’re a kid. It wasn’t until I lived in New York for a year that I discovered that pancakes are a breakfast staple in the US. Whilst the sweet Dutch Baby Pancake is great for breakfast or brunch, this savory Dutch Baby Pancake is great for dinner!
This Savory Dutch Baby Pancake is lactose-free and vegetarian. On this page I’m sharing the recipe.
The secret of a good Dutch Baby Pancake is the warming of the skillet and the oil you’re using. For a Dutch Baby Pancake, no matter if it’s sweet or savory, it’s important that the skillet is really hot before you add the oil.
For this savory Dutch baby pancake I love the taste of olive oil with it, so I used the Becel Olijf. This is a 100% plant-based oil with 7% olive oil. This way you do get the olive oil taste and you also have the right substance to make the Dutch Baby Pancake. Besides, it contains 3 times more Omega 3 than regular olive oil. The Becel Olijf splatters less when you put it in the skillet and you’ll get a smooth Dutch Baby Pancake.
Recipe: Savory Dutch Baby Pancake
2 tbs Becel Olijf
130 grams (1 cup) whole wheat flour
250 ml (1 cup) milk
1 teaspoon thyme
A pinch of salt
Preheat the oven to 200C. Whisk the eggs and milks in a mixing bowl. Add the flour, thyme and salt.
Put a skillet on medium heat. When the pan is hot, add two tablespoons of Becel Olijf. Turn off the fire when the oil has melted. Pour the baby pancake dough in the skillet. Sprinkle the spinach on top. Put the skillet in the oven and bake for about 20 minutes until golden brown.
Top with desired toppings. I used cocktail tomatoes, fresh basil, grated almonds and black pepper.
Becel asked me to create a recipe with one of their products, but all opinions and the recipe are my own.