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Aged Cheddar Dutch Baby with Heirloom Arugula Salad

  • Author: Nicole Triebe
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 4 servings 1x



3 eggs, room temperature

2/3 whole milk, room temperature

2/3 flour

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

For the


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.

Serve immediately.