Light and airy like a soufflé but way easier to make, a Dutch Baby is born to impress a crowd. It's usually sweet and served for breakfast or brunch, but if you hold the sugar and melt in some good cheese, you have a savory version to fill with the best produce in season. We've made ours with Alpha Tolman, a buttery washed rind cheese in the tradition of French Comté. It melts like a dream and adds nice browning to the pancake's fluffy edges. Fun fact: Dutch Babies aren't really Dutch; they actually originated in Seattle! But if you're a fan of English popovers or Yorkshire pudding, you'll notice some similarities. Eggs provide the lift for this recipe instead of chemical leavening, and the pancake poofs up satisfyingly in the oven before settling into itself when placed on the table.
This recipe is formulated for a 12-inch cast iron skillet. If you don't have a pan that size you can use several smaller ones. Just be sure not to fill them up more than three quarters of the way with batter. This baby needs lots of room to grow!
Recipe adapted from Nerds with Knives. Serves 6 people.
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/4 cup grated Alpha Tolman, divided
- 8 large eggs
- 3/4 cup whole milk
- 1/4 cup minced chives, plus more for garnish
- 1/2 teaspoon mustard powder
- 2 tablespoons unsalted butter
- Vegetable toppings, such as sliced cherry tomatoes and arugula dressed with a light vinaigrette
Method
Heat oven to 425ºF. Set a 12" cast iron skillet (or several smaller ones) on the middle rack to warm up.
Combine the flour, salt, pepper, and 1/2 cup of grated cheese in a large mixing bowl. In a separate mixing bowl, whisk the eggs, milk, chives, and mustard powder together until well combined. Pour the wet ingredients over the flour mixture and stir with a spatula or wooden spoon until just combined. It's okay if there are some lumps in the batter.
Remove the hot skillet from the oven and melt the butter inside. Swirl the skillet so the butter coats the edges and let it cook until it begins to smell nutty, 3 to 5 minutes. Immediately pour the batter into the skillet no higher than 3/4 of the way up. Return the skillet to the oven and bake for 15 minutes.
After 15 minutes, remove the skillet from the oven and sprinkle the remaining 3/4 cup of cheese on top. Return to the oven and bake until the Dutch Baby is puffy with golden edges, about 10 minutes. You can test the pancake by poking it with a paring knife; the pancake is done if the knife comes out clean.
Top the finished Dutch Baby with vegetable toppings like sliced cherry tomatoes and arugula dressed in a vinaigrette. The more vegetables, the better! Then serve right away.
