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    Home » Recipes » Main Course Recipes

    Tomato Feta Savoury Dutch Baby Pancake

    May 19, 2022 | by Jennifer | Last Updated: May 18, 2022

    Jump to Recipe

    A delicious and easy, savoury Dutch baby, with cherry tomatoes, red onion and feta. Serve drizzled with balsamic glaze.

    tomato feta Dutch baby in baking pan with spatula

    Jump to:
    • Why I love this easy and delicious savoury Dutch baby!
    • Key Ingredients
    • Step-by-Step Photos
    • Cook's Notes
    • Making ahead, storing and freezing
    • Recipe
    • More Savoury Dutch baby recipes you might also like ...
    • Comments, Questions and Reviews

    Why I love this easy and delicious savoury Dutch baby!

    If you're looking for a quick and easy, meatless meal or brunch dish, you'll love this savoury Dutch baby!

    This meatless, savoury Dutch baby is great warmer weather eating, as it's a lighter meal, but since it uses cherry tomatoes, that are available year round, it's also perfect for enjoying any time of year.

    The combination of tomatoes, onion and feta is always a winner. You can add more vegetables, too! Topped with a drizzle of balsamic glaze and it's just about a perfect meatless meal.

    Finally, I just love that Dutch babies are made with just a few simple, pantry items. That means I can make one whenever, so they are perfect for a last-minute dinner recipe.

    Key Ingredients

    Cherry or Grape Tomatoes - you can use any small tomato or in a pinch, simply cut a larger tomatoes into chunks. For larger tomatoes, you may want to remove some of the seed/liquid, to avoid a soggy dish.

    Red Onion - I love the extra flavour of red onion, but a regular yellow cooking onion will work here, as well.

    Feta Cheese - tomato and feta is always a great flavour combination, but goat cheese would be a fine choice here, too, if you prefer.

    Milk You can use any fat content of milk. I find whole milk (3%) gives the nicest results. I haven't tested this recipe with non-dairy milk. It may work just fine, though I suspect the texture would be somewhat different.

    Other options - if you'd like to add some more goodies to this savoury Dutch baby, you could certainly add some baby or chopped spinach to the batter. You could also top with additional crumbled feta and some arugula after it comes out of the oven (and before you drizzle the balsamic). Something like broccolini would also be nice, or some pre-cooked broccoli.

    Step-by-Step Photos

    You'll start by popping a baking pan into the oven while the oven preheats, so it gets nice and hot.

    photo collage of steps to make tomato feta Dutch Baby 1

    Step 1: Mix up the easy batter. No mixer needed - just a bowl and a whisk! Prepare the vegetables and have them ready.

    photo collage of steps to make tomato feta Dutch Baby 2

    Step 2: When oven is preheated, remove the hot pan from the oven and add the butter to the pan. Add the batter to the hot pan, top with vegetables and bake.

    Cook's Notes

    If his happens to be the first Dutch baby you are making, know that Dutch babies will puff up a lot as they bake, but will immediately deflate when taken out of the oven. That's what they do, so no, you didn't do anything wrong :)

    If you'd like a smaller dish, half the recipe (you can use the handy "1/2X" button on the recipe card to half the ingredients automatically). Bake in an 8x8-inch square metal pan, a 9-inch round metal pan or a 10-inch cast-iron skillet.

    Making ahead, storing and freezing

    Dutch babies are generally best enjoyed when freshly cooked, though they do keep and re-heat fairly well. Store left-overs in the fridge and re-heat slightly in the microwave (or a 350F oven) and enjoy.

    tomato feta Dutch baby in baking pan with spatula

    Recipe

    tomato feta Dutch baby in baking pan with spatula

    Tomato Feta Savoury Dutch Baby Pancake

    A delicious and easy, savoury Dutch baby, with cherry tomatoes, red onion and feta. Serve drizzled with balsamic glaze.
    Author: Jennifer
    5 stars from 2 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Brunch, Main Course
    Servings 8 servings

    Ingredients
     

    • 1 1/2 cups all purpose flour
    • 3 cups 2% milk
    • 4 large eggs
    • 3/4 cups feta cheese, crumbled
    • Fresh thyme leaves, from about 3 springs (or 1/4 tsp dried thyme leaves)
    • 1 teaspoon fine salt
    • Freshly ground pepper

    For the pan:

    • 2 Tablespoons butter, for the pan

    Topping:

    • 10-12 cherry or grape tomatoes, halved
    • 1/2 medium red onion, sliced into 1 1/2-inch long slices
    • 1/2 Tablespoon olive oil

    For drizzling after baking:

    • Balsamic Glaze, *see Note 1 below
    • Additional crumbled feta cheese, optional
    • Baby arugula, optional
    Prevent screen from going dark

    Instructions
     

    • Preheat oven to 425F and place a 9x13-inch metal baking pan in the oven to heat with the oven. (For a smaller version, half the recipe and bake in an 8-inch square metal pan, a 9-inch round metal pan or a 10-inch cast iron skillet).
    • In a large bowl, whisk together the flour, milk and eggs well. Add the feta cheese, thyme leaves and salt and mix in well.
    • Prepare the tomatoes and onion and place in a bowl. Drizzle with olive oil, season with a bit of salt and pepper and stir to combine. Set aside.
    • When oven is pre-heated, remove the pan from the oven and place the butter into the pan. Swirl around a bit while it melts, then pop the pan back into the oven for about 1 minute.
    • Re-stir the batter. Remove the pan from the oven and immediately pour the bater into the hot pan. Quickly scatter the prepared tomatoes and onion over-top of the batter evenly. Place into the oven and bake 35-40 minutes, or until deep golden and puffy. (For a smaller Dutch baby, baking time will be reduced. Start checking at about 20 minutes.
    • Remove from oven. The Dutch baby will quickly deflate and flatten. Allow to stand in the pan about 5 minutes, then slice and serve drizzled with some Balsamic Glaze. To really dress it up, sprinkle with additional crumbled feta cheese, top with baby arugula and then drizzle with balsamic glaze.
    • Best enjoyed freshly baked. Store left-overs in the refrigerator for 2-3 days.

    Notes

    1. I use store-bought balsamic glaze, which is easily found in small bottles in and around the Balsamic vinegar at most grocery stores. You can also make your own balsamic glaze by reducing a bit of balsamic vinegar, mixed with a bit of brown sugar. Heat over low heat on the stove-top until thickened and syrupy.
    Nutritional information based on using 2% dairy milk. 
    Be sure to read the information above this Recipe Card, for more tips on making this recipe. You will also find Step-by-Step photos there, that you might find useful.

    Nutrition

    Calories: 234kcal | Carbohydrates: 24g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 554mg | Potassium: 249mg | Fiber: 1g | Sugar: 5g | Vitamin A: 476IU | Vitamin C: 6mg | Calcium: 198mg | Iron: 2mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Brunch, Main Course
    Cuisine American, Canadian
    Diet Vegetarian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Irene says

      June 12, 2022 at 2:14 pm

      I am very interested in making this but was wondering about the small amount of tomato and onion topping, any reason?

      Reply
      • Jennifer says

        June 13, 2022 at 9:34 am

        Hi Irene, it doesn’t seem so small once baked, as there is plenty of tomato and onion flavour. Additionally, adding too many toppings, will not only weigh it down, but will, in the case of tomatoes, add too much liquid to the pan.

        Reply
    2. Carole Ann says

      May 27, 2022 at 8:23 am

      5 stars
      Jennifer,

      Thank you very much for this wonderful recipe. I tried it last evening with friends and needless to say, there were no leftovers. It did not ‘deflate’ as much as I thought so it looked stunning on our plates. The blending of tastes was memorable and the pancake part was was not at all like pastry or dough. I like that one does not have to run around getting hard to find items.
      The metal pan works well so that item I did buy.
      I would recommend this recipe as is.

      Reply
      • Jennifer says

        May 27, 2022 at 11:20 am

        So glad you enjoyed it, Carole Ann :) And yes, this one doesn't deflate as much as some. This is one of my favourite quick, light dinners, as I always have the ingredients on hand, it's easy and always satisfies. Thanks so much!

        Reply
    3. Den M. says

      May 22, 2022 at 7:31 am

      Jennifer, we love savory dutch babies, your prosciutto one is great. I like this new combo, am assuming the onions stay "crunchy", they don't actually soften through? If so, I might saute them first to ensure soft, slightly caramelized in the dutch baby. My family always comments (negatively)
      when my frittatas have onions that aren't soft! Thanks for your thoughts on this.

      Reply
      • Jennifer says

        May 22, 2022 at 10:55 am

        Hi Den, As long as you cut the onion thinly, it won’t be crunchy at all. The onion stays on the top and spends 40 minutes in the oven, so it is nicely softened when it comes out. That said, if you want a bit of caramelized onion flavour, you can certainly pre-cook. Enjoy :)

        Reply

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