A chickpea Dutch baby is the definition of a delightful breakfast, in my opinion. But really, a Dutch baby is a solid choice any time of day – you can have them for breakfast, lunch, dinner, or even dessert. I don’t have anything against a sweet Dutch baby, but my preference is definitely savory. And what better way to up the savory factor than to use chickpea flour?? (Hint: there is no better way.)
Chickpea Dutch Baby with Parmesan
Course: MealsDifficulty: Easy4
servings5
minutes20
minutesUsing chickpea flour means this Dutch baby packs an extra savory punch – and more fiber and protein, too!
Ingredients
80 g (2/3 cup) chickpea flour – Bob’s Red Mill has some great chickpea flour!
3/4 cup milk of choice – I used soy milk, but regular milk also works great
3 eggs
1/4 tsp salt
43 g (3 Tbs) butter
Parmesan cheese, freshly grated, to top – but use other cheese or toppings if you prefer!
Directions
- Put your ~10-inch cast iron pan in the oven, then preheat to 450 degrees F (230 degrees C). Make a mental note that it will be very hot when you pull it out, and that avoiding burns is always a good plan. Unfortunately, hot cast iron looks the exact same as room temperature cast iron, so I usually set my oven mitts out now as a visual reminder.
- In a high-powered blender or food processor, beat together the milk and eggs. Alternatively, whisk together in a large bowl very enthusiastically.
- Add in the chickpea flour and salt and blend/whisk away until you have a smooth, liquid-y batter.
- Grate your cheese or prep your other toppings. Set aside the butter so it is ready to add in the next step.
- When the oven is fully preheated, CAREFULLY pull out the cast iron pan using oven mitts and add the butter, swirling to melt. Bonus: cast iron is very heavy, so you are also getting a free arm workout. You’re welcome.
- When the butter has melted – which will happen very quickly because the pan is hot – set it down on a heat-safe surface. Working quickly but safely, pour in the batter and top with the grated Parmesan, then return to the oven immediately.
- Bake for 15-20 minutes, or until golden brown around the edges and the toppings are appropriately melted, crisped, or whatever you are aiming for.
- Cut into desired serving sizes and serve hot.
Notes
- A Dutch baby is like a blank canvas. Experiment with other toppings you enjoy, like ham, other types of cheese, etc.
There may not be the dramatic bubbling you get when using all-purpose flour for a Dutch baby (which sinks almost immediately anyway…), but as soon as you taste this savory delight I highly doubt you will care about bubbles.
Also, I wrote 4 servings because this totally could be 4 servings. But in the spirit of full disclosure, I definitely tuck away at least half of this pretty much every time I make it.
Looking for more recipes that use chickpea flour? Check out this savory chickpea waffle recipe that uses both chickpea flour and whole chickpeas.
