I fell in love with Dutch babies a few months ago. A friend of mine held a thank you brunch for helping him with a catering event. Everything he served was so scrumptious and a favorite item on the menu was a delicious mixed berry dutch baby. My wife accompanied me to the event and declared that it was her new favorite breakfast dish.
Since that day, I’ve made it a few times, and this time I put a little savory twist on it. AGED CHEDDAR. Who can say no to cheese? Certainly not me! I topped it with a refreshing and colorful arugula salad with grilled corn, heirloom tomatoes and orange slices with a citrus vinaigrette (recipe below). I think I’ve created the perfect meal.
3 eggs, room temperature
2/3 whole milk, room temperature
1/2 tsp salt
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp black pepper
2 tbl butter
1 clove garlic, minced
1/2 cup aged cheddar, shredded
Heat your oven to 450 degrees. Put your cast iron skillet in the oven for 20 minutes to pre-heat it.
Whisk together flour, salt, paprika, cumin and pepper in a bowl. Add eggs and milk and whisk to combine. Make sure to try and get out as many lumps as possible.
Remove your cast iron from the oven and add 1 tbl of butter. Add the garlic and cook until fragrant, then add to the pancake batter. Stir to combine, and put the remaining tablespoon of butter in the pan to melt. Swirl to coat the bottom and sides of the pan completely.
Pour your batter into the skillet. Sprinkle cheese over the top evenly and return to the oven. Bake for 10-12 minutes or until puffed and golden brown.
While the dutch baby is in the oven, mix up the ingredients for the dressing with a whisk until well combined. Toss arugula, heirloom tomatoes, grilled corn and orange slices with vinaigrette right before placing on the dutch baby.