Savory Dutch Baby

Just before Easter, Dutch Baby with Lemon Sugar was a featured post on My Carolina Kitchen.  Ever since then I've been anxious to try a savory version of the oven baked pancake.  

This meal couldn't be easier and can be on the table in 30 minutes.  It is a perfect breakfast/brunch dish, a lovely lunch dish and equally at fitting for dinner.

 The batter is similar to popovers: eggs with milk and flour, but it is baked in a skillet. 

I topped my Dutch Baby with some sauteed mushrooms.  A simple side salad or some cherry tomatoes on the side makes this a completely satisfying meal.  A delicious comfort food and 

Savory Dutch Baby

From The Cast Iron Skillet Cookbook by Sharon Kramis & Julie Kramis Hearne

Makes 2 servings

3 tablespoons butter

4 extra large eggs

1/2 cup all purpose flour

1/2 cup milk

1/2 cup grated cheese

1/2 cup chopped ham

-Preheat oven to 425F.  To make Dutch Baby, melt the butter in a 12 inch cast iron or non-stick skillet over low heat.  Mix the eggs, flour, and milk in a blender on medium speed until just blended, 5 to 10 seconds.  Pour the batter into the skillet with the melted butter and top with the cheese and ham.

-  Place the skillet in the oven and bake until the top puffs up and is lightly golden, 20-25 minutes.

- When the Dutch Baby is done, cut into six wedges and serve immediately.