*Contains Peanuts
A Dutch baby, also known as a German oven-baked pancake, is a dramatic, puffed pancake that bakes in a hot skillet rather than cooking on a griddle. The batter—typically made from eggs, milk, flour, and a touch of sugar—is poured into a butter-heated pan and baked in the oven, where it rises into golden, airy edges with a tender center. Despite the name, Dutch babies actually trace their roots to German pancakes (often linked to the German word Deutsch), and they’ve become a beloved brunch classic in the United States. Once removed from the oven the pancake gently collapses, creating the perfect cradle for toppings like powdered sugar, fresh fruit, lemon juice, maple syrup, or even savory ingredients such as herbs, cheese, and sautéed vegetables.
The first time I ever ate a Dutch Baby was during a visit to Humboldt County. A housemate invited me along to see their family, who lived well off the grid. There was no cable TV, barely a trace of cell service—this was a few years before touchscreen phones—and even the lavatory was an outdoor affair. It was rustic in every sense of the word, the kind of place that makes you slow down whether you planned to or not. A really great place to visit.
My housemate’s mother was an amazing cook. One time she made baklava for us—just because she could. It was in her kitchen that I was first introduced to Dutch Babies: a simple dish that somehow carries a whole lot of good memories with it.
What is Suya Yaji?
Suya yaji is a bold West African spice blend traditionally used to season suya, the famous Nigerian street food of skewered, grilled meat. The mix is built around roasted peanuts ground into a coarse powder, then layered with spices like ginger, garlic, cayenne, paprika, and sometimes onion powder. The result is a smoky, nutty, and fiery seasoning that clings beautifully to meat as it grills over open flames. While it’s most often rubbed onto thin slices of beef before cooking, suya yaji also works well sprinkled over chicken, vegetables, or roasted peanuts, bringing a warm heat and deep savory flavor that’s both earthy and addictive.
Suya Yaji Dutch Baby
What you'll need
Instructions
Preheat oven 400°F with a oven safe skillet
In a food processor or blender
-
Combine eggs, milk, flour, and suya yaji. Mix for about a minute. Remove preheated skillet. Melt butter in the hot skillet. Then add egg mixture. Return to oven and cook for 10 to 15 minutes
On the stove top
-
Saute mushrooms with a pinch of salt in a little butter or oil until they are releasing their liquids. Cook for another minute or until they are tender. Set aside.
In a separate bow, combine ricotta cheese, lemon juice, and mustard.
Mix in the mushrooms.
The Dutch Baby is ready when the center no longer looks wet.
-
Remove from oven and pour mushroom mixture on top. Cut and serve.