My first baby, Dutch baby that is. 🙂 In the morning, I crave savory more than sweet so here is my take on a savory puffy pancake, inspired by Dorie Greenspan. Hers has mixed herbs and scallions but I swapped the scallions for a sprinkling of my favorite cheese on top just before baking. It adds a nice color and saltiness. I also increased the volume of the batter to fit a 12″ pan. Happy brunching!
Gruyere, Chive & Thyme Dutch Baby
Adapted from Dorie Greenspan
3 tablespoons unsalted butter, cut into 3 pieces
1 cup whole milk
4 large eggs
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup + 2 tablespoons flour
2 tablespoons mixed herbs, chives and thyme were used here
3/4 cup Gruyere cheese, shredded
Preheat the oven to 425 degrees. Place the butter in a 12-inch ovenproof skillet.
Slide the skillet into the oven; bake (middle rack) until the butter is melted and bubbling. Keep on eye on this: You don’t want to brown the butter. Start the batter as soon as the pan goes into the oven.
Combine the milk, eggs, salt and pepper in the blender; puree until well incorporated. Add the flour and mix, diligently scraping the sides and bottom of the container, until it is evenly incorporated. Add the herbs, and pulse only until incorporated.
Remove the skillet from the oven. Rap the blender jar or bowl against the counter to get rid of some of the batter’s bubbles, then pour the batter into the hot skillet. Sprinkle the Gruyere cheese over the top, and quickly return the pan to the oven.
Bake for 20 to 25 minutes or until the pancake is golden brown and puffed above the skillet’s rim. The middle of the pancake will be puffed, and a skewer inserted into the center should come out clean or with just a bit of custard clinging to it.
Cut and serve right away. The pancake collapses a bit, mostly in the middle, but I found the sides held up quite nicely. I think the key is blending the batter which incorporates air and makes for a very puffy pancake.