Savory Dutch Baby

  • 3 large eggs
  • ¾ cup whole milk
  • 3 tablespoons butter - melted, slightly cooled, divided
  • ½ cup all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon freshly ground black pepper
  • ½ cup coarsely shredded aged cheddar
  • Toppings - see suggestions below

Place a medium ovenproof skillet, preferably cast iron, in the center of the oven and preheat the oven to 425° F.

In a blender, blend the eggs on high speed until they are very frothy, about 1 minute. With the motor running, gradually stream in the milk, then 2 tablespoons of the melted butter; blend for another 30 seconds or so. Add the flour, cornstarch, and pepper and blend just to combine.

Carefully remove the skillet from the hot oven and swirl the remaining 1 tablespoon of butter in the skillet to coat. Immediately pour the batter into skillet from the blender. Bake the pancake in the preheated oven until it is puffed and brown around edges, 20–25 minutes. Sprinkle the top of the pancake with the shredded cheese as you take it out of the oven.

Topping a savory oven pancake (Dutch Baby) can be as simple as slicing it and serving with just the shredded cheese on it (you can choose other cheese too) or as elaborate as having a wide variety of toppings available. I love putting out a selection and letting everyone top as they like. Favorites include thinly sliced radishes, seared ham, blistered cherry tomatoes, crumbled goat cheese, and fresh baby arugula. Pick and choose your favorites - favor fresh and in season items. Enjoy!

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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