Easy (and Impressive) Dutch Baby Pancakes + The Best Deviled Eggs
A 20 minute showstopping breakfast + special eggs for your springtime holiday pleasure
Hi friends,
Since it’s always nice to commemorate a holiday morning with a little something special—and there are a few holidays this time of year—we wanted to share two absurdly easy recipes: one for Dutch Baby pancakes and the other for Deviled Eggs. (And even if you don’t celebrate any imminent holidays, you should make these recipes anyway.)
For the uninitiated, Dutch Babies are basically pancakes cooked in a pre-heated cast iron pan in a very hot oven for twenty minutes. They puff up into miraculous golden brown, soufflé-like confections that look like they require all sorts of fancy baking techniques, but, in fact, need little beyond a blender, an ovenproof pan, and twenty-odd minutes of your time. And while you can absolutely make these with sugar in the batter and powdered sugar on top, they really don’t need either to be delicious. The recipe below has no added sugar and tastes just like a spring morning.
And, if you’re more of a savory type, we’ve got you covered! We have a super simple, INSANELY delicious, herby, limey deviled egg recipe that—even if you think you’re not a deviled egg lover—will see you converted.
Hop to it,
Greta + Fanny
Stats
5 minutes active, 25 minutes total
Feeds 4-6, depending on appetites
Special equipment: an 8” or 10” cast iron pan
Ingredients
3 eggs
1/2 cup all purpose flour
1/2 teaspoon vanilla extract
1/4 cup of cottage cheese (full fat)
1/4 cup whole milk
zest of 1 lemon
4 tablespoons unsalted butter
a tiny pinch of sea salt
1 cup of raspberries (other berries or apples work, too)
Method
Preheat your oven to 425F.
Add the flour, milk, lemon zest, vanilla, eggs, cottage cheese, and sea salt to a blender and blitz until smooth. (You can do this by hand, too, but it’ll just take longer to combine the ingredients uniformly.)
Add your butter to the cast iron pan and place in the oven. After ~3-5 minutes—and wearing profoundly effective oven mitts—remove the pan from the oven as soon as the butter has melted (you don’t want it to smoke or burn at all), and swirl the butter around the pan and up the sides a bit. Pour the batter into the pan and return it to the oven.
Bake for 20 minutes—resisting the urge to open the oven and peek multiple times, as it starts to mess with the baking process. (Check once at minute 15 to make sure nothing is burning.)
While it bakes, add raspberries to a small sauce pan with a splash of water and cook them down over medium heat, until they have the consistency of a runny jam. (You can smush them with the back of a spoon to help them along.)
After 20 minutes of baking, turn the heat down to 300F and bake for another 5 minutes until that baby is all puffed up and golden. Remove from the oven, cut into wedges and serve with your fruity compote!
Are you more of a savory holiday snack type? Make THE BEST DEVILED EGGS—loved by us and our kids. This is a recipe we’ve adapted (quite liberally) from Niloufer Ichaporia King’s recipe for ‘Parsi Deviled Eggs’ in her wonderful cookbook My Bombay Kitchen.
The Stats
20 mins, 10 active
Ingredients
6 large eggs, medium-hard boiled
Zest of 1 lime and juice of 1-2 limes
1 teaspoon neutral-tasting honey (use light agave if planning to serve to a baby under 1 year of age)
1 teaspoon of olive oil
Salt to taste
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 scallion/green onion, very finely minced
2 tablespoons chopped green pepper (about ¼ green bell or pasilla/poblano pepper, but use a seeded and minced jalapeño if only serving adults)
Cilantro leaves or chopped chives for garnish
Method
Boil the eggs (about 10-12 minutes). Run cold water over them to cool.
Shell the eggs, cut them in half lengthwise, and scoop out the yolks into a bowl.
Set the egg white “cups” aside.
Add all ingredients, except for the tahini, to the yolks and smash with a fork until well combined, making sure to incorporate the honey (or agave) well.
Stir in the tahini and taste, adjusting lime and salt, if necessary.
Spoon the mixture into the egg whites and either serve promptly (they’ll be loose and jammy) or cover and refrigerate for up to overnight (once refrigerated for a minimum of 2 hours, they will firm up and set slightly).
Notes
If you have leftover filling, rejoice! It’s delicious spread on toast as a kind of open-faced egg sandwich.