Savory Sausage and Egg Dutch Pancake transforms a classic breakfast dish into a hearty, savory meal with eggs, sausage, and a delightful gravy. Drawing from the traditional Dutch Baby Pancake, this version skips the sweetness for a more robust flavor profile.
Understanding the Savory Sausage and Egg Dutch Pancake
Dutch Baby Pancakes are known for their impressive puff and light texture, combining elements of crepes, pancakes, and popovers. They’re baked in a preheated skillet, creating a dramatic rise at the edges and a tender center. This savory twist incorporates protein-packed toppings like scrambled eggs and pork sausage, enriched with a homemade gravy.
Ingredients and Substitutions
- Eggs and Milk: Crucial for achieving the pancake’s rise; ensure they’re at room temperature to facilitate the correct chemical reaction during baking.
- Flour: Standard all-purpose flour provides the structure.
- Sausage: Ground pork sausage, richly seasoned, is ideal. You can substitute with any ground meat; just adjust seasonings accordingly.
- Gravy: Made from the drippings of the cooked sausage, thickened with flour and milk. If you prefer a lighter gravy, adjust the flour accordingly.
Why Is My Dutch Pancake Not Fluffy?
- Cold Pan: The skillet must be hot before the batter goes in—preheat it in the oven.
- Butter Quantity: Generous buttering prevents sticking and enhances flavor and texture.
- Mixing: Blend just until smooth to avoid overworking the flour.
- Ingredient Temperature: Room temperature ingredients mix more uniformly and support the desired chemical reactions.
- Appropriate Pan Size: A 9-10 inch (23-25.5 cm) skillet is optimal to allow enough surface area for the batter to climb and puff.
Can You Prepare This Ahead of Time?
Yes! You can mix the batter and store it in the fridge overnight. Let it return to room temperature before baking. The gravy can also be made in advance and reheated, enhancing its flavors.
Ingredients
For the Dutch Pancake:
- 3 large eggs, room temperature
- ½ cup (122 ml) whole milk, room temperature
- ½ cup (62 g) all-purpose flour
- 1 tablespoon granulated sugar
- ¼ cup (57 g) unsalted butter
For the Toppings:
- ½ pound (226 g) ground pork sausage
- 2 tablespoons all-purpose flour
- 1 ½ cups (360 ml) whole milk, room temperature
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 3 large eggs, scrambled
- Green onions, for garnish
Instructions
- Prepare the Batter: Blend eggs, milk, flour, and sugar until smooth. Let rest while preheating the oven to 425°F (220°C) with a 9-inch skillet inside.
- Heat the Skillet: Carefully remove the hot skillet, melt the butter in it, then pour in the batter and return to the oven. Bake for 20 minutes until puffed and golden.
- Cook the Sausage: While the pancake bakes, brown the sausage in a skillet. Remove and set aside. Make the gravy in the same skillet by mixing flour into the sausage drippings, gradually adding milk until thickened. Season with salt, pepper, and garlic powder.
- Assemble: Top the baked Dutch pancake with scrambled eggs, sausage, and drizzle with gravy. Garnish with green onions.
This Savory Sausage and Egg Dutch Pancake is a fantastic way to enjoy a traditional dish with a hearty twist, perfect for a satisfying breakfast or brunch.
