Savory Dutch Baby Pancakes with Avocado

Savory Dutch Baby - by Madeline Lu.jpg

*This post is created in collaboration with Del Monte Fresh

Dutch baby or German pancake is a special kind of pancake that is large, fluffy and baked in the oven instead of fried in the pan. It is fantastic for breakfast, brunch, lunch, and dessert on any day and for any occasion. The best part is, it is super easy to make and takes about just 5 mins. All you need to do is taking some measurements for the ingredients, cracking an egg, dumping everything into a blender, switching on the machine, giving it a good mix, pouring the batter into a pre-heated skillet with some butter, and popping it into the oven. Then comes the hard part, waiting for 15-20 mins until it is cooked, then voila! Then you can either eat on its own or add the toppings of your choice. All in all, this is a perfect dish, not only to impress, but also to share. 

I have made a lot of these Dutch baby pancakes in the past for our weekends' breakfast, and most of the time they were sweet. Today, I am sharing a recipe for a savory version, which is equally delicious, if not more. The basic batter is pretty much the same for the sweet and savory version, all you need to do is adjusting the sugar and salt proportions, or adding some cheese in the savory version,  in the recipe. The selection of toppings, however, is the key. I like to use a variety of vegetables that have different colors, textures, and flavors. I used Del Monte Fresh Hass avocados, which gives that creamy and umami taste (come on, let's face it, avocado is just good on everything, no?); then the Del Monte Fresh tomatoes, which are super juicy, slightly sweet and sour at the same time; watermelon radish, which is vibrantly pink and crunchy; arugula salad, which has a herbaceous, peppery flavor with nuances of nuts and mustard; and finally, some cilantro leaves. You can also use parsley, if you prefer.

Savory Dutch Baby by Madeline Lu.jpg

What you'll need:

  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 3 large eggs
  • ¾ cup whole milk
  • 3 tbsp unsalted butter
  • 3/4 cup grated Parmigiano-Reggiano cheese (optional)


  • 1/2 Del Monte Fresh avocado, sliced
  • 1/2 Del Monte Fresh tomato, diced small
  • 1/2 watermelon radish, thinly sliced
  • Small handful of arugula leaves
  • Small handful of cilantro or parsley

How it's made:

  1. Heat oven to 425F/220C. Put an ovenproof skillet into the oven to heat it up.
  2. Add flour, salt, pepper, eggs, and milk. Blend them together until well combined. 
  3. Take the skillet out of the oven, melt the butter and give the skillet a good swirl so that the butter coats the bottom and the side of the pan. 
  4. Pour batter into pan and scatter cheese (optional) over the top. Bake until puffed and golden, about 25 minutes.
  5. Add the toppings on top of the pancake and serve warm.
Savory Dutch Baby by Madeline Lu.jpg
Savory Dutch Baby by Madeline Lu

Halloween Treats: Ghost Meringues (with Vegan and Vegetarian Options)

Meringue Ghosts - by Madeline Lu - @lumadeline

Boo! Getting into Halloween spirit with some ghost meringues. I have included a recipe with vegan and vegetarian options for you to try. It is super fun to make these with the kids. The older children can pipe the ghosts by themselves and the little ones can help to make the ghost faces. Have fun! 

What you'll need:

  • 1/2 cup brine from a can of chickpeas or 3 egg whites
  • 1 cup caster sugar
  • 1/4 tsp cream of tartar
  • 1/2 tbsp freshly squeezed lemon juice
  • Black food coloring

How it's made:

  1. Preheat the oven to 225F/100C. Line two baking trays with baking paper.
  2. Add brine or egg whites into a stand mixer or a mixing bowl.
  3. Start whipping, adding lemon juice, cream tartar, and sugar, 1 tbsp spoon a time. Whisk until mixture is thick and glossy.
  4. Scoop the mixture into a piping bag and squeeze into ghost shapes. In comparison to egg white, whipped brine doesn't hold that long. Need to work fast and place the baking tray into the oven.
  5. Bake for about 1 to 1 1/4 hour. Just switch it off and leave the oven door slightly open. Let the ghosts to dry for another 2-3 hours or overnight.
  6. Make eyes and mouth with black food coloring.
Meringue Ghosts - by Madeline Lu - @lumadeline

Matcha Tea with Pure Leaf

Pure Leaf Matcha with @lumadeline


This post is created in collaboration with Pure Leaf.

Matcha green tea is probably one of my favorite types of tea. Originated from Japan, matcha green tea is the highest quality powdered green tea available. Matcha green tea is made from young leaves picked from the tips of shadegrown Camellia sinensis plants. They are then steamed, stemmed, and de-vined before being stone-ground into very fine powder. It is crucial to store matcha tea powder away from light and oxygen in order to preserve its green color and antioxidant properties. That’s why I love Pure Leaf’s new Home Brewed Matcha Teas so much. Not only do they source their Matcha tea from Rainforest Alliance Certified™ tea estates in Kagoshima, Japan, but they also put the tea powder into sachets, which helps to preserve its highest quality.

There has been a trend of drinking matcha in recent years, which is not a surprise, considering the numerous benefits of matcha tea. It helps to boost energy and create calmness without drowsiness and contains high antioxidants. At Pure Leaf, they have both Pure Leaf Pure Matcha as well as Pure Leaf Matcha with Ginger.

Brewing Matcha:
Matcha Bowl (chawan) - a medium-sized ceramic bowl designed to create the smooth, frothy consistency of matcha.
Bamboo Matcha Whisk (chasen) - A small hand whisk made from a bamboo stalk to mix the tea.
Bamboo Ladle (chashaku) - A small bamboo ladle designed with a rounded tip to measure the appropriate quantities of matcha.

Pure Leaf Matcha with @lumadeline


How to Prepare Pure Leaf Matcha:

1. Bring water to a boil.
2. Empty matcha from sachet into the matcha bowl, and scoop the rest inside with a bamboo ladle.
3. Pour roughly 2 oz. of boiled water into tea bowl.
4. Whisk vigorously in an M shape using the matcha whisk until matcha becomes smooth and frothy.
5. Add more water if necessary and whisk again.
6. Sip immediately from bowl and enjoy!

Pure Leaf Matcha - by Madeline Lu