Dorie Greenspan's Herb and Scallion Dutch Baby 4.000

Deb Lindsey for The Washington Post

Everyday Dorie Sep 16, 2016

You've probably had a sweetened version of this puffed, skillet-size pancake, but this one's decidedly savory. If you’re going to have it as an hors d’oeuvre, you can cut it into bite-size pieces and serve it straight from the pan, with toothpicks.

If you have a cast-iron skillet, use it; it’s perfect for this baby. You can mix the batter in a bowl with a whisk or a handheld electric mixer, but a blender is the most efficient way to go.

4 main-course servings or 8 starter servings

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 main-course servings or 8 starter servings

  • For the pancake
  • 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
  • 3/4 cup whole milk
  • 3 large eggs
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup flour
  • 1/4 cup minced mixed herbs, such as chives, basil, thyme and/or oregano
  • 4 to 6 scallions (trimmed), white part and 1 to 2 inches of green, halved lengthwise
  • For the toppings (optional)
  • Plain yogurt
  • Ricotta cheese
  • Sour cream
  • Lightly dressed green salad
  • Tomato salsa
  • Hot sauce
  • Mixed fresh herbs
  • Sprinkling of grated cheese


Preheat the oven to 425 degrees. Place the butter in a 9- or 10-inch ovenproof skillet.

Slide the skillet into the oven; bake (middle rack) until the butter is melted and bubbling. Keep on eye on this: You don’t want to brown the butter. Start the batter as soon as the pan goes into the oven.

Combine the milk, eggs, salt and pepper in the blender; puree until well incorporated. Add the flour and mix, diligently scraping the sides and bottom of the container, until it is evenly incorporated. Add the herbs, and pulse only until incorporated.

Remove the skillet from the oven. Rap the blender jar or bowl against the counter to get rid of some of the batter’s bubbles, then pour the batter into the hot skillet. Scatter the halved scallions over the top, and quickly return the pan to the oven.

Bake for 20 to 25 minutes or until the pancake is golden brown and puffed above the skillet’s rim. The middle of the pancake will be puffed, and a skewer inserted into the center should come out clean or with just a bit of custard clinging to it.

Cut and serve right away, either plain or with any of the optional toppings. The pancake collapses quickly, but even then, it’s beautiful.

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Recipe Source

From cookbook author Dorie Greenspan.

Tested by Kara Elder.

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