Savory Dutch Baby with Whipped Mascarpone, Scallions, and Balsamic Vinegar

As change from our typical tooth corrupting fare I’ve decided to share a favorite savory recipe, an early spring Dutch baby perfect for breakfast or brunch. Based on the old Apfelpfannkuchen, or German oven pancake, the Dutch baby is a contemporary dish first popularized in Seattle. This version takes advantage of one of springs first arrivals: green onions. The recipe for this dish is quick and simple, the trick is in the execution.

And by that, in our house anyway, the “trick” is to have Ben do it. Ben, f + k partner, twin, and cook at south Boston’s The Gallows restaurant, is the go-to dutch baby guy around here. This is the first of his contributions to this blog– hopefully the first of many delicious savory dishes to come!

Savory Dutch Baby with Whipped Mascarpone, Scallions, and Balsamic Vinegar

Ingredients (makes about five (5) 8” pancakes):

• 6 eggs
• 1 ½ cups flour
• 1 ½ cups milk
• 1 tsp salt
• 1 cup mascarpone cheese
• 3 large green onion tops (scallions)
• Balsamic vinegar

Start by preparing the condiments, cut the scallions into ¼” thick rings, place the mascarpone in stand mixer and whip at medium speed until the consistency lightens. Preheat oven to 425 degrees (if you do not have a gas range place an 8-12” ovenproof skillet in the oven with 1tbsp butter to heat the pan to temp.

Combine the eggs and milk and blend well by hand. Slowly add the flour while whisking to prevent clumps from forming.

If you have a gas range place the pan on the stove and heat vigorously, add 1 tbsp of melted butter (clarified is preferred) and quickly swirl butter around the pan and up the sides.

Here’s the tricky part! Ladle about 5-6oz of batter into the center of the pan and immediately begin swirling over the gas. It’s important to keep most of the quickly setting batter to the sides of the pan without pushing it more than half way up the sides.

Place pan in the oven for about 10 minutes or until deep golden brown. Dab the top surface dry with clean towel and top with a dollop of mascarpone, a sprinkling of scallions and a drizzle of sweet balsamic vinegar.

Because these little cakes can be a bit challenging I’ve included a corrections guide:

1. If the cake puffed in the center instead of the sides it means too much batter pooled in the center of the pan, this could be caused by failing to swirl the batter long enough (allowing time to set) or because of excessive dimpling of the pan (due to old age and use).
2. If the cake has a notched or “cleft” edge it may be because too much butter was in the pan resulting in an incomplete coating when swirled.
3. If the pancake sticks you need more butter, these babies should release from the pan when turned over every time.
4. If there are burnt edges on the pancake it may have been cooked for too long or may have been swirled to high up the edge of the pan.

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