Herby Cheesy Dutch Baby
Ready in no time, this Herby Cheesy Dutch Baby is a delicious twist on the traditional Yorkshire pudding – just add a leafy salad and you’ve got yourself an incredible meal!
Looking for a quick and easy brunch that’s both filling and light? Try making this herby cheesy dutch baby in your air fryer or oven, paired with a refreshing herb and leaf salad. This savoury and flavourful pancake, reminiscent of a Yorkshire pudding, is perfect for a simple yet satisfying meal. Plus, with a total hands-on cook time of under 30 minutes, it’s a great option for busy weeknights.
Yorkshire pudding with a twist.
What do you get when the beloved Yorkshire pudding gets a makeover? The Herby Cheesy Dutch Baby! An amazing combo of herbs and cheesy goodness gives this classic dish an extra punch of flavour. Don’t miss out on this scrumptious twist, as nothing beats its fragrant aroma and rich taste that will leave you delighted.
What is a dutch baby?
A Dutch baby is a large, fluffy, and oven-baked pancake that’s often served for breakfast or brunch. Beat up some eggs, sift in the flour and sugar, and pour in some creamy milk for added indulgence. Pop it all into a skillet or baking dish, then bake until it’s puffy and golden. Typically, people serve Dutch babies hot and top them with a variety of sweet or savoury toppings, such as fruit, whipped cream, or cheese and herbs.
The fluffier, the better.
Let’s be honest, we all love a quick and easy meal but with a little patience, you can take your dutch baby to another level. the secret? Well, it’s simple really – let your batter rest! Allowing the batter to rest is an important step in getting the ultimate Yorkshire pudding or Dutch baby.
When the batter is left to rest, it gives the flour time to absorb the liquid ingredients. As a result, the gluten is allowed to relax and the batter thickens. This process creates air pockets within the batter, which in turn leads to a lighter and fluffier texture when the Dutch baby is baked.
Topped with a leafy salad
A leafy salad and burrata are great accompaniments to a savoury Dutch baby for a few reasons. First, the Dutch baby is quite rich and filling on its own, so a light salad helps to balance out the meal and adds some freshness and crunch. The salad’s acidity can also help cut through the richness of the Dutch baby.
Second, the burrata is a creamy and flavourful cheese that pairs well with the herbs in the Dutch baby. Its mild flavour also won’t overpower the dish. Burrata also provides a nice contrast in texture to the pancake. Overall, the combination of a savoury Dutch baby, fresh leafy salad, and creamy burrata makes for a well-rounded and satisfying meal.
With that in mind, go ahead and prepare this flavourful and well-balanced dish. By doing so, you can savour a delectable meal that won’t leave you feeling heavy.
If you give this recipe a try, we would love to hear about your experience! Feel free to leave a comment and rating, and don’t forget to tag your photo with #theculinarycartel on Instagram so that we can admire your culinary creation! To see our cook along video, click here.
Frequently Asked Questions
What is whole milk?
Whole milk, is also known as full-fat milk or full-cream milk. They are all interchangeable in this recipe.
How long can I store the batter for?
You can store your batter for up to 3 days! The longer the batter rests the taller the batter will bake up.
Why do I need to rest the batter?
Resting the batter is a key tip for success. Not only does a rest develop the flavour of the batter, but the longer the batter rests, the taller the final product will bake up.
Why is room temperature batter important?
The cold batter won’t bake up as light and fluffy as a batter at room temp. If you stored your Yorkshire pudding mixture in the fridge, pop the jug into some hot water to bring the temperature up a bit.
Herby Cheesy Dutch Baby
- Total Time: 30 minutes (60 if resting batter)
- Yield: Serves 2
Description
Ready in no time, this Herby Cheesy Dutch Baby is a delicious twist on the traditional Yorkshire pudding – just add a leafy salad and you’ve got yourself an incredible meal!
Ingredients
For the Dutch Baby
- 80g flour
- 1 pinch salt
- 2 eggs
- 1 tbsp water
- 1 Tsp / 5g dijon mustard
- 1Tsp / 4g chopped parsley
- 90 ml full-fat milk
- Oil for the tin
- Small handful of cheese 30g
For the herby salad
- 1/2 red onion, thinly sliced
- 1 handful / roughly 20g of your favourite herbs (I used a mix of coriander picked from the stems and dill)
- 1 handful of wild rocket (or more herbs)
- 1 1/2 Tbsp apple cider or white wine vinegar
- 2 tsp olive oil
- 1 ball of fresh mozzarella
- Salt, sugar and pepper as needed
Instructions
- Add flour and salt to bowl and whisk to combine. To a jug add the eggs, water, parsley, dijon and milk and whisk until combined. Make a well in the centre of the flour, then pour in the wet ingredients and stir until the batter comes together. Place the batter in the fridge to rest.
- While the batter rests, make the herb salad. Thinly slice the red onion, then toss with the oil and vinegar, as well as a pinch of salt and pepper and a generous pinch of sugar. Set aside, tossing occasionally until the onions soften and lightly pickle.
- Wash the herbs and rocket, and spin or pat dry. Pick the herbs from the stems and place into a serving bowl with the rocket.
- Once ready to cook, preheat your air fryer (200°C) or oven (220°C).
- In a dish suitably sized for your oven or air fryer (we used an 18cm cake tin), add enough oil to coat the base in a 1mm layer. Place the cake tin into the air fryer/oven and allow the oil to heat well.
- Once preheated quickly pour half the batter into the pin and scatter the cheese in the middle.
- Cook: Air fryer: 200°C for 10 to 11 minutes until golden brown and puffy and cooked in the middle. Oven at 220 Celsius for 15 to 18 minutes until golden brown puffed and cooked in the middle.
Various air fryer brands differ in their power output so yours may take a little longer to cook. - Remove the dutch baby from the oven and remove from the pan onto a serving plate. Set aside to keep warm. Return the cake tin to the oven or air fryer with more oil, to preheat then cook the second dutch baby.
- Once ready to serve, toss the onion mixture through the herbs and rocket. Divide the herb salad and mozzarella between the dutch babies, and serve immediately.
- Prep Time: 15 minutes
- Optional Rest Time: 30 Minutes
- Cook Time: 15 minutes
- Category: Quick and Easy
- Method: Air Fryer
- Cuisine: American
