“This is officially our go-to Sunday morning breakfast—absolutely amazing!”
Herb & Cheese Dutch Baby
This savory oven-puffed pancake is bursting with herby aromas and rich cheesy flavor. It rises beautifully in the oven for an eye-catching presentation and is ideal for brunch, a light midday meal, or even a simple dinner.
Ingredients:
For the Dutch Baby
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ¼ cups |
| Large eggs | 6 |
| Whole milk | 1 cup |
| Fresh thyme (leaves) | 1½ tablespoons |
| Dried oregano | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Unsalted butter | 7 tablespoons |
| Grated Parmesan cheese | ½ cup |
Optional Garnishes
| Ingredient | Amount |
|---|---|
| Sea salt | To taste |
| Extra thyme | To taste |
| Arugula | Optional |
| Olive oil | Optional |
Directions:
- Blend the Batter:
In a blender or food processor, mix the flour, eggs, milk, thyme, oregano, and rosemary. Blend until fully smooth, about 1–2 minutes. - Chill the Mixture:
Transfer the batter to a bowl or pitcher and refrigerate for at least 30 minutes, or up to overnight. This resting time enhances texture and rise. - Heat Oven and Skillet:
Preheat the oven to 425°F (220°C). Place a 10–12 inch cast iron skillet over medium-high heat on the stovetop. - Melt the Butter:
Add butter to the hot skillet. Let it melt and gently brown, tilting the pan to coat the entire bottom and sides evenly. - Bake the Dutch Baby:
Pour the chilled batter into the buttered skillet. Sprinkle Parmesan evenly on top, then place the skillet in the oven. Bake for 22–26 minutes, or until puffed and golden at the edges. - Finish and Serve:
Remove from oven—it will deflate slightly. Top with sea salt, fresh thyme, arugula, and a light drizzle of olive oil if desired. Serve immediately while warm.
