Dutch Baby pancakes (sometimes called German pancakes) are part pancake, part crepe and can basically be thought of as American popovers. Traditionally on the sweet side, these large, fluffy pancakes are usually enjoyed for breakfast, brunch, lunch and even dessert. If you love the sweet version but have been looking for savory Dutch Baby recipes, you’re going to love this one made with shredded Cabot Extra Sharp Cheddar cheese and your choice of fresh herbs. You’ll love how the edges of this Dutch Baby will puff up, standing tall and proud as it comes out of the oven! Feel free to share this Dutch Baby recipe with friends and family on Facebook, Twitter or Pinterest.
To make 4 to 6 servings, preheat your oven to 450ºF and place a 10-inch cast iron skillet on the middle rack in the oven while the oven preheats.
Combine eggs and milk in a large bowl, whisking until frothy, for approximately 1 minute. Alternatively, you can use a blender to mix.
Next, add flour, salt and chopped fresh herbs and whisk vigorously to blend everything together until evenly combined (if using a blender, add flour, salt and herbs directly to the blender). Scrape down the sides of the bowl or blender as you work. If you’re whisking by hand, it’s ok if there are a few lumps.
Remove the cast iron pan from the oven and coat the bottom and sides with cooking spray. Fill the pan with batter and top with the shredded Cabot Extra Sharp Cheddar cheese, distributing across the entire top as evenly as possible.
Bake at 450º F for 20 minutes, then reduce the oven temperature to 350ºF and continue baking for an additional 20 minutes.
Remove from the oven and serve immediately or reheat if enjoying later.
For another savory twist on a traditionally sweet dish, you’ll want to try our Savory Blintzes made with sun-dried tomatoes and scallions next. Did you know Cabot is a co-operative of farm families who continuously strive to produce the best dairy products around? If you love this savory Dutch Baby recipe, we’d really appreciate it if you could rate and review it when you have the chance.
Prep: 20 mins | Cook: 40 mins | Total: 1 hr
PREHEAT oven to 450ºF and place a 10-inch cast iron skillet in the oven, on the middle rack while oven preheats.
COMBINE eggs and milk in a large bowl and whisk until frothy, about 1 minute, or you can use a blender to mix. Add flour, salt, and herbs and whisk vigorously to blend until evenly combined, or add flour, salt, and herbs to the blender if using. Scrape down the sides of the bowl or blender as you work. If you are hand whisking, it’s ok if there are a few lumps.
REMOVE the cast iron pan from the oven and coat bottom and sides with pan spray. Fill with batter and top with the shredded cheese, distributing as evenly as possible.
BAKE for 20 minutes at 450º F, then reduce the oven temperature to 350ºF and continue baking for 20 more minutes.
REMOVE from the oven serve immediately or reheat and enjoy later.