Dutch Baby
A puffy, golden oven-baked pancake with crispy, lacy edges and a custardy center. Customize with your choice of protein, vegetables, and toppings for endless variations.
Ingredients
Method
Preheat oven to 425°F (220°C). Place a 9–10 inch cast-iron skillet with 3 tbsp butter inside to heat for at least 10 minutes.
While the skillet heats, whisk together flour and salt in a bowl. In another bowl, beat eggs with milk and the remaining 1 tbsp butter until well combined. Fold wet into dry until just combined (lumps are okay).
Cook your chosen protein (bacon, sausage, or ham) until crispy; chop or crumble. Sauté your chosen vegetable in the residual fat until softened; toss with cooked protein and shredded cheese.
Carefully remove the hot skillet from the oven. Pour the batter into the center—it will sizzle and start to set immediately.
Scatter the protein-vegetable-cheese mixture over the batter. Return the skillet to the oven and bake 15–20 minutes, until the edges puff dramatically and the center is set but still slightly jiggly.
Remove from oven and let rest 1 minute. Garnish with fresh herbs and a squeeze of lemon or lime juice. Slide onto a cutting board or serve directly from the skillet. Enjoy immediately while still puffed.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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