Savory Dutch Baby

  • 3 large eggs
  • ¾ c. all-purpose flour
  • ⅔ c. milk or half and half
  • 1 T. Brady Street cheese sprinkle or similar seasoning
  • 2 T. butter for the pan

Preheat the oven to 425 °F. While preheating, place a 10 inch cast iron skillet in the center of the oven for at least 10 minutes to get it very hot.

In a bowl, whisk the eggs for a few seconds. Add the flour and whisk to combine until no lumps are left and the batter is smooth. Add the milk (or half and half) and cheese seasoning; whisk until combined.

Carefully remove the hot skillet from the oven (wear oven mitts!) and add the butter to the skillet, swirl the pan around to evenly coat the bottom and sides of the pan. The butter should melt quickly, otherwise the skillet isn’t hot enough.

Pour the batter into the skillet. Place the skillet in the center of the oven and bake until the pancake is fully puffed and browned on top, about 15-20 minutes. Do not open the oven during the first 13 minutes of cooking!

Remove the Dutch Baby from the oven and serve immediately topped with the savory items of your choice. It is an excellent vehicle for leftovers like sliced steak, crumbled cheese, sautéed vegetables, herbs, and more. Enjoy!

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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