- cross-posted to:
- foodporn@lemmy.world
- cross-posted to:
- foodporn@lemmy.world
Caramelized onion, garlic, basil, and goat cheese Dutch Baby breakfast from this morning. Definitely going into the favorites category.
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As a Dutch person I’m confused. I have no idea what this food type is and why it’s considered Dutch.
It is actually weird. I’m not sure where the name comes from, but I understand the style to be American but based slightly on yorkshire pudding and dutch pancakes
It’s a German origin baked pancake. The word Deutsch (German for “German”) got mispronounced somewhere as “Dutch”
Cool! This was my “lucky 10k” fact today
:-) happy to help
This is nothing like a Dutch pancake, which are much more like the French crêpe.
TIL
Ik snap het ook niet.
I don’t understand either :P
This looks incredible! I’ve been seeing some recipes for savory Dutch Babies lately, but your caramelized onion and goat cheese combination sounds amazing. I might just have to try making one of these in the near future.
Highly encourage it! If you have any other combos you’d recommend I’d love to try them
There’s an Adam Ragusea version that I watched a while ago that initially sparked my interest is savory Dutch Babies; his is a classic bacon, egg, and cheese.
A Cacio e pepe version also sounds really good or a pancetta and gruyere one.
Can you talk a little about the dough? Home made? Pizza dough from the store?
Dough is made by combining 4 eggs, 180g milk, 90g sifted bread flour, and 1/4 tsp salt. I used a mixer to combine and whip it just a bit so that it’s smooth and aerated (but not enough to whip the egg whites into peaks). I let it sit to acclimate to room temp for about 45min (while I made the onion jam).
On the side I made the goat cheese, garlic, and basil mix and once the oven and the cast iron were heated (I let the cast iron sit in the oven while it got up to 450°F so it was piping hot), I dropped around 40-45g butter in the pan so it sizzled and melted completely and then poured the previously made batter into it along with the cheese herb mix, then let it bake for around 15 (started checking on it through the door at 12). Main thing to keep in mind is to not open the oven until it’s done otherwise it’ll just flatten and droop (like any soufflé)
I see, I thought this was more like a khachapuri. This sounds great, too, though.
Dutch babies are generally made with more a batter than a dough. Kind of like pancakes or Yorkshire pudding.
