Savoury Dutch Baby Pancake 6 Steps
Preheat the oven to 400°F and begin heating a large 10-inch cast iron pan on the middle rack at the same time.
In a small sauce pot, cook the 2 tablespoons butter on medium-high heat until lightly browned and fragrant, about 3-4 minutes. Transfer to a small bowl and allow to cool completely before making the batter.
To prepare the batter: In a blender, blend the cracked eggs and whole milk until light and frothy, approximately 1 minute. Add in the cooled brown butter and blend for another 30 seconds. Then incorporate the flour, sugar, salt and pepper and blend until just combined (this batter can be made a whole day in advance and kept in the fridge).
Once the oven is preheated, remove the pan from the oven. Add in the olive oil and remaining butter, swirl until the butter is melted and coats the bottom of the pan. Pour in the batter and place in the oven to cook until golden brown on the edges and the centre is set, approximately 20-25 minutes. Note that it will be quite puffed up but will begin to deflate immediately upon removal from the oven.
While the pancake is cooking in the oven, prepare the toppings: slice and fry the chorizo sausage until cooked. Cook the eggs according to preference. Peel and slice the avocado.
Once the Dutch baby pancake is cooked, remove from the oven and top with toppings, serve immediately.