Savoury Dutch baby pancakes

Savoury Dutch baby pancakes

Total: 35 min. | Active: 15 min.
Nutritional value / people: 431 kcal
, Fat: 28 g
, Carbohydrate: 28 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


3 eggs
2 dl milk
75 g white flour
1 tsp baking powder
¼ tsp curry powder
1 pinch salt
1 carrot, finely grated


2 tbsp olive oil
1 tbsp honey
¼ tsp curry powder
¼ tsp salt
2 carrots, quartered lengthwise, cut into sticks
50 g cashew nuts (seasoned), coarsely crushed
1 Landjäger, diced

To bake

2 tbsp butter
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For an ovenproof frying pan

How it's done

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Beat the eggs and milk using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Mix the flour, baking powder, curry and salt, mix in the carrots. Mix into the egg mixture, continue to beat for approx. 5 mins.


Mix the oil, honey, curry and salt, mix thoroughly with the carrots, cashew nuts and Landjäger sausage on a tray lined with baking paper.

To bake

Preheat the oven to 220°C. Place the butter in the ovenproof frying pan, melt in the oven. Add the batter. Bake for approx. 20 mins. in the lower half of the preheated oven. Cook the carrots on the bottom shelf at the same time.

Good to know
Tip: Garnish with the coriander.

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