This Tex-Mex Dutch Baby Pancake is a versatile dish equally as perfect at dinner as it is breakfast or brunch. Roasted poblano peppers, chorizo sausage, cheese and the right spices give it those southwestern flavors loved by so many.
This is a sponsored post, written by me, on behalf of GRIZZLY Cast Iron Cookware. All opinions are 100% my own.
What is a dutch baby?
Are you familiar with this dish? It’s also called a dutch baby pancake and is essentially a big ol’ egg-y pancake, traditionally cooked in a cast iron skillet in the oven. They can be very simple and served just with syrup like any other pancake, topped with fruit, or savory.
The fun comes in when you pull it out of the oven. Be prepared for lots of ooh’s and ah’s because it will be all puffed up. Within a minute or two the puff settles down but the edges stay light and airy.
A dutch baby is not really dutch at all. Rumor has it that they were developed on the west coast of the U.S. So, this Tex-Mex Dutch Baby is not really the oxymoron the title would lead you to believe.
The cast iron cookware
When we were given the opportunity to try out this piece of cast iron we were really pleased. We looked into the company and loved the fact that GRIZZLY Cast Iron Cookware is veteran owned. They are supportive of that community, and are committed to hiring vets as their company grows.
And then we found out they have southern roots, and y’all know how we feel about that. Their co-founder states “GRIZZLY Cookware was born from an appreciation for, and desire to celebrate the centuries-old bond between Southern cuisine and cast iron cooking“.
Boom! Already we’re friends for life!
If you love Southern cuisine too, you’ll want to read more about it in Southern Food: Then & Now.
But then that piece of cast iron cookware actually arrived at our house, and we were blown away at what a work of art it is. This is no lie. I left it sitting on the cooktop for days just so I could admire it and run my hands across that smooth nickel-plated surface.
It needed no seasoning, and is naturally non-stick. That dutch baby slid out of the cookware perfectly.
The Tex-Mex angle
Yes, you could make yours sweet or top with fruit, but we’ve already made one Savory Dutch Baby around here, and we loved the idea of another one.
We’re also huge fans of anything Mexican, Tex-Mex or Southwestern, so this was a recipe destined to be born. In fact, our Spicy Mexican Rice would be a perfect complement to this dutch baby. Check it out!
Poblano peppers can be found year round in your grocery store and roasting them brings out the flavor with an earthy smokiness that’s unbeatable. It’s super easy, but if you’ve never roasted poblanos before you can find detailed instructions on our Cheesy Roasted Poblano Pepper Soup post.
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How to make the Tex-Mex Dutch Baby
The key to getting spectacular puff is heating that gorgeous GRIZZLY Cast Iron pan before any ingredients go in. Some dutch baby recipes will have you put the butter in first and then heat the pan.
We didn’t want our butter to brown, though, and we did want our cast iron to get good and hot, so we advise melting the butter separately and heating the pan empty.
After your ingredients are assembled it’s just a matter of adding the melted butter, then the batter. We reserved a bit of chorizo and cheese to sprinkle on top, but you’d be fine to stir it all in.
As soon as it comes out of the oven while everyone is staring in amazement, you can top it however you like.
- Tomatoes (we used grape tomatoes, halved)
- Sour Cream
- Chopped Green onion
- Jalapeno pepper slices
Another word about the cast iron pan
I cannot even express to y’all how dreamy this piece of cookware is and how excited I am to have it in my kitchen.
If you have a serious cook in your life they will go nuts (just like we did) to receive a piece of GRIZZLY Cast Iron Cookware as a gift. You’ll feel good knowing you’ve given something made 100% in the U.S.A., and supported a company that looks after our veterans.
Tex-Mex Dutch Baby with Chorizo
- 1 teaspoon salt
- ¾ cup all purpose flour
- ⅔ cup whole milk
- 4 eggs
- 3 Tablespoons butter melted
- 1 cup shredded Monterey Jack cheese
- 3-4 ounces cooked chorizo sausage crumbled
- 1 Poblano Pepper roasted, peeled and cut into strips
- 2 green onions diced
- 1 clove garlic diced
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼-1/2 teaspoon cayenne pepper optional
- ½ teaspoon oregano
- Crumble chorizo in small skillet and add white part of onion and garlic, plus oregano, cumin, chili powder, Cook, stirring, until chorizo is done. Drain on absorbent paper and set aside.
- Mix flour, milk, salt and eggs until smooth, in a blender or using a whisk. Stir in cheese and sausage mixture, reserving a little of both if desired.
- Heat 10" cast iron cookware in a 450 degree oven for about 10 minutes.
- Remove hot skillet and pour in melted butter.
- Carefully pour batter into center of pan. Top with reserved sausage and cheese if desired, and then arrange pepper strips in circle on top.
- Bake at 450 degrees for 20-25 minutes, removing when center is set and dutch baby is puffed.
- Top immediately with green part of onions and additional toppings as deisred.
More Tex-Mex inspired and cast iron recipes you’ll want to try:
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