Raise your hand if you like savory breakfast (or wouldn’t mind having savory food once in a while for breakfast)!
(Raising my hand!) This is so me!!
Here I have savory take on a traditional sweet breakfast, topped with (wait for it ….) greens!
These fluffy, soft, super size german pancakes (just the name is german, it’s an American invention) are a breakfast favorite. And these by default, as you guessed it are sweet; vanilla and spices in the batter, toped with fresh fruits or compote, dusted with powder sugar.
But … just hear me out! What if instead of vanilla extract and spices you add garlic and paprika, instead of fresh fruits you use spicy, nutty Soy Chorizo and instead of powdered sugar you have spicy lettuce like arugula! It might be hard to imagine but trust that savory side of yours; these are downright delicious!
P.S. Do not skip the arugula!!
Happy Baking!
Savory Dutch Baby
Ingredients
- 2 ounce soy chorizo I used trader joe's soy chorizo
- 3 large eggs
- 2/3 cup whole milk
- 63 g all purpose flour
- 1 tsp garlic powder or 3 finely chopped fresh garlic cloves
- 1 tsp paprika
- 1/4 tsp kosher salt
- 3 tbsp unsalted butter cut into small pieces
- 1 shallot finely chopped
- 1/2 cup shredded manchego cheese
- 2 cups baby arugula two heaping cups
- 2 tsp olive oil
- 1 tsp lemon juice freshly squeeze
Instructions
- Preheat the oven to 450 F.
- Combine the eggs, milk, flour, garlic powder, paprika and salt in a blender until completely smooth.
- In a 10" iron skillet cook the Soy Chorizo as per the package instruction. I crumbled and cooked Trader Joe's Soy Chorizo on a medium heat for 5 minutes.
- Transfer the Soy Chorizo in a clean plate, wiped the skillet with a paper towel and return back to heat.
- Add butter and once it's melting add shallots. Cook with occasional stirring until the shallots are soft and fragrant. Turn off the heat
- Pour the smooth batter into the skillet, sprinkle the Soy Chorizo and manchego cheese and immediately place the skillet in the preheated oven.
- Bake for 20 to 25 minutes, until the pancake is puffed and sides are golden brown.
- While the pancake is baking, toss the arugula in olive oil and lemon juice and set it aside.
- Once the pancake is out of the oven, top it with prepared arugula and serve immediately.
