Merging Scallion Pancakes with A Dutch baby
This scallion Dutch baby is ridiculously simple. Put ingredients in a blender and pour them into a pan and that’s it. What more can you ask for? In a world that’s so fast-paced and demanding, it’s important to have recipes like this. It’s enough to feel different from breakfast classics without having to go overkill on preparation. Dutch babies don’t have to be just sweet puffy pancakes. They can be flavored in a variety of ways. Our favorite is the scallion dutch baby version we made with our DIY tiger nut all-purpose flour blend.
We wanted to marry a scallion pancake with a Dutch baby and see where this landed us. The result is a savory, fluffy baked pancake (which is grain and gluten-free) that’s crispy on the exterior and eggy custard-like on the interior with hints of sweet, mild onion. Paired with a bit of umami from our soy-chili sauce (double-check the soy sauce for wheat), this is sure to make you want to keep coming back for more! Just try not to burn your hands on the cast iron skillet! We’ve both been guilty of that. Note this recipe has soy and wheat in the sauce and eggs in the actual scallion Dutch baby.
The Details are Simple
- Preheat oven to 425℉/ 218℃. Add the eggs, our DIY tiger nut all-purpose flour blend, milk, sugar, salt, and scallions for the Dutch baby into the blender.
- Take the 4 TBS of butter and place into the cast iron skillet. Place the skillet into the oven and allow the butter to melt. Make sure to put oven mitts on! Remove the cast iron skillet once the butter has melted. Pour the batter from the blender into the skillet. Place the skillet with batter into the oven and bake for 20 minutes
- In the meantime, whisk together the soy sauce, chili garlic sauce, brown sugar, minced garlic, apple cider vinegar, and salt in a small bowl. If you want to make a gluten-free version, use tamari sauce instead of soy sauce.
- Reduce oven heat to 300℉/149℃ and bake the scallion Dutch baby for another 5 minutes. Using oven mitts, remove the cast iron skillet from the oven. Cut into 4 equal slices and serve with dipping sauce.
Q&A
Are there substitutes for the egg?
You could try to use an egg replacer but we’ve found that the Dutch baby won’t rise.
Can you replace soy sauce?
You can try tamari sauce to replace the soy sauce with a gluten-free version or coconut amino acids to make it gluten and soy-free. Check out this article from Healthline that offers more soy substitutes.
Scallion Dutch Baby
Equipment
- 1 Blender
- Measuring cups
- 9-inch cast iron skillet
- Measuring spoons
- Whisk
- Small mixing bowl
Ingredients
Ingredients for scallion dutch baby:
- 3 Room temperature eggs
- ½ Cup Tigernut all-purpose flour
- ½ Cup Room temperature milk
- ½ TBS Sugar
- 1 tsp Salt
- 3 Scallion stalks
- 4 TBS Unsalted butter
Ingredients for soy chili sauce:
- ¼ Cup Soy sauce
- 2 TBS Chili garlic sauce
- 2 TBS Brown sugar
- 1 tsp Minced garlic
- 1 TBS Apple cider vinegar
- ½ tsp Salt
Instructions
- Preheat the oven to 425℉/ 218℃ and gather the ingredients. Please note before starting that this recipe does contain eggs. The soy sauce later described may contain wheat
- Add all ingredients for the Dutch baby except the butter into the blender
- Pulse on low until ingredients are just incorporated
- Take the 4 TBS of butter and place into the cast iron skillet. Place the skillet into the oven and allow the butter to melt.
- Using oven mitts, remove the cast iron skillet once the butter has melted. Pour the batter from the blender into the skillet
- Place the skillet with batter into the oven and bake for 20 minutes
- Reduce oven heat to 300℉/149℃ and bake for another 5 minutes
- In the meantime, whisk together the ingredients for the soy chili sauce in a small bowl. If you want to make a gluten-free version, use tamari sauce instead of soy sauce.
- Using oven mitts, remove the cast iron skillet from the oven. Cut into 4 equal slices and serve with dipping sauce.
How did your Scallion Dutch Baby Come Out?
Drop us a comment down below if you made this!