Aged Gouda Pancetta & Kale Savory Dutch Baby

Dutch Babies, German Pancakes, Puffy Pancakes, Hootenanny Pancakes, whatever you call them, these puffed up pancakes elevate breakfast to delightful heights. They are fluffy like a pancake with a custardy base that lends itself well to the sweet side of the breakfast table but can hold it's own with savory toppings like this Aged Gouda Pancetta & Kale Savory Dutch Baby.

As a kiddo, we'd bake up a big ol' cake pan full of Hootenanny Pancakes for breakfast after every sleepover at my house. Before we could even be bothered with getting dressed, we'd gather around the oven window, huddled up in our pjs watching intently as the pancake puffed up into pillowy peaks. Watching the rise was almost as satisfying as burying them in powdered sugar and a steady stream of syrup. Now I enjoy my Hootenanny Pancakes with Maple Bourbon Syrup but watching them puff is still just as magical.

While I do have a soft spot for my sweet Lemon Poppy Seed German Pancake with Lavender Syrup, this savory Aged Gouda Pancetta & Kale Savory Dutch Baby takes the (pan)cake with multi-layered flavors and mouthwatering savoriness. For me, it's go big or go home when it comes to Dutch Babies and the key to getting that signature mile-high puff is a blender whizzed batter poured into a sizzling hot cast iron skillet combined with a rippin' hot oven. Blitzing the beejuzus out of the simple batter of eggs, flour and milk helps aerate the ingredients and creates that lighter than air puff we are after here.

For this savory Dutch Baby recipe, toss in a good amount of salt, pepper and some herby chives in with the batter. Once the batter goes into that sizzling skillet, top the batter with some freshly grated Aged Gouda so things get all bubbly when this puffy pancakes bakes up. While the Aged Gouda Pancetta & Kale Savory Dutch Baby is doing it's thing in the oven, fry up some pancetta. Then, sauté the hearty kale right in the pancetta drippings to soak up all that salty fatty flavor.

As the Aged Gouda Pancetta & Kale Savory Dutch Baby bakes, the room fills with a savory scent that sets your stomach off with growls of anticipation. Then when it hits it's high point and it's time to remove that Dutch Baby from the oven, top that baby with the savory goodness just as the peaks start to settle. While it's still warm and puffy, quickly top it off with all that savory green kale and a sprinkle of the crunchy, salty pancetta bits, a bonus sprinkle of fresh Aged Gouda, some freshly chopped chives and you're in business baby! But, if you want to take your Aged Gouda Pancetta & Kale Savory Dutch Baby one step further into flavortown, I like to spoon on a tangy big of Greek Yogurt and a fresh squeeze of lemon for the ultimate single skillet breakfast. 

Whether you call this puffy pancake a German Pancake or don't puff, puff give a hootenanny, just get to baking and pass the Dutchie because this Aged Gouda Pancetta & Kale Savory Dutch Baby will satisfy all of your breakfast cravings. 

Recipe

Aged Gouda Pancetta & Kale Savory Dutch Baby

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• Author: Becky Sue from Baking The Goods
• Total Time: 40 minutes
• Yield: 2 servings

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Description

An airy, fluffy pancake with a custardy base holds a savory bed of hearty kale, crispy pancetta, bubbly cheese & herby chives in the ultimate savory skillet breakfast pancake.

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Ingredients

Units USM

SAVORY DUTCH BABY

• 4 large eggs
• ¾ cups whole milk
• ½ teaspoons fine sea salt
• ½ teaspoon fresh ground black pepper
• ¾ cups all purpose flour
• ¼ cup fresh chopped chives (- divided)
• 2 tablespoons butter
• 3 tablespoons Aged Gouda (- grated)

SAVORY DUTCH BABY TOPPINGS

• 2 ounces cubed pancetta
• 4 cups Tuscan Kale
• 1-2 tablespoons Aged Gouda (- grated)
• 1 lemon (- optional)
• ¼ cup Greek Yogurt (- optional)

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Instructions

SAVORY DUTCH BABY

1. Combine the eggs, milk, salt & pepper in a blender and whizz on a high speed for 1-2 minutes until very frothy. Add the flour and 2 tablespoons of chopped chives then blend on low for a few seconds, just to combine. 
   Allow the batter to rest while the oven preheats, this helps with the puff.
2. Place a 10" cast iron skillet in the oven preheat to 425° F.
3. Once the oven come up to temperature and the skillet is ripping hot, carefully add the butter to the skillet. Allow the butter to melt while the skillet is in the oven.
4. Remove the skillet from the oven and carefully pour the batter directly into the skillet on top of the melted butter, do not mix together. Top with the shredded Aged Gouda, then return to oven to bake for 20-25 minutes until the pancake has puffed up and the edges have started to turn a golden brown.

SAVORY DUTCH BABY TOPPINGS

1. While the Dutch Baby bakes, prepare the savory toppings. Heat a skillet over medium-high heat until hot but not smoking. Add cubed pancetta and cook, stirring occasionally, until crisp, about 6-8 minutes. Remove with a slotted spoon and set aside.
2. Turn the heat down to medium-low heat and add the kale. Toss the kale in the pancetta drippings to coat and sauté for 3-5 minutes until it cooks down but isn't soggy and limp. Remove from heat, spritz with a wedge of fresh lemon juice and toss to coat. 
3. Once you remove the Savory Dutch Baby from the oven, top with the sautéed kale, crispy pancetta, remaining chives, and a sprinkle of fresh grated Aged Gouda. Optionally serve with a dollop of Greek Yogurt and a fresh squeeze of lemon. 

Notes

This recipe can be adapted with whatever savory toppings you have. Feel free to swap out the kale of arugula or spinach. Replace the pancetta with crispy prosciutto,  bacon or cubed ham. Any combo or cheese or herbs would be tasty too! Use what you've got and whatever sounds tasty to you!

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Cuisine: Pancake