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.