The classic dutch baby pancake recipe usually involves apples or other sweet flavors. This savory version is light, fluffy and packed with sharp cheddar cheese. It’s the perfect partner for savory eggs and bacon, but can do double duty at lunch or dinner as a dipper for soups and chilis.
Several months ago someone offered me a dutch baby pancake recipe for another site I was working on. I had never heard of, nor made a dutch baby pancake before, and I ended up going in a different direction at the time. Life moved on.
For some bizarre reason, “dutch baby” popped into my head again recently, and I decided I was going to see what the hype was all about. Yeah, I don’t know why my brain works like this either. I will say that when I mentioned I was making a dutch baby to Val, she made some joke about Sydney farting under a blanket.
And you thought my mind was strange.
From what I’ve read, dutch babies, aka. puffy pancakes, are generally sweet and served for breakfast. Seeing as I’m not a huge fan of a sweet breakfast, I decided to make mine savory with Kerrygold aged cheddar and fresh herbs from my garden.
Let me just say I don’t know how I survived this long without this savory, cheddar dutch baby pancake recipe in my life. This was definitely one of the best things I’ve ever made/eaten. Super crispy outside, and a light and puffy inside. I could eat this every single day. I mean look at it! It tastes as good as it looks.
This recipe is pretty easy to customize, the trick is room temperature ingredients and a really hot pan, although I will confess that I tried this with more veggies first and I think the water content in the vegetables was too high. I got a nice puff, but it ended up kind of gummy in the center.
You’d better believe I’ll be making many more varieties in the future. In fact, I think a dutch baby is going to become a part of my weekly menu. I’m not sure I can go longer than that without having one.
Cheddar Dutch Baby
Forget the classic apple dutch baby recipe. This savory cheese dutch baby will knock your socks off.
- 3 large eggs room temperature
- 2/3 cup whole milk room temperature
- 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- A pinch of smoked paprika
- A pinch of cumin
- Freshly ground black pepper
- 2 tablespoons Kerrygold unsalted butter
- 1/2 cup shredded Kerrygold Aged Cheddar
- Heat oven to 450 degrees. Put a 10-inch cast-iron skillet on the middle rack of the oven and preheat for 20 minutes.
- Meanwhile, combine flour, salt, smoked paprika, cumin and pepper in a medium bowl
- In a smaller bowl, beat the eggs and milk with a whisk until well blended.
- Remove the pan from the oven and add the butter; swirl to coat the bottom and sides completely.
- Just before pouring into the hot skillet, add eggs mixture to the flour mixture and whisk until smooth. Pour batter into hot skillet.
- Sprinkle the cheese evenly over the batter. Return the skillet to the oven and bake until puffed and golden brown, about 20 minutes. Reduce the oven to 250 degrees and cook 5 minutes longer.
- Garnish with fresh herbs and serve.
More awesome cheddar cheese recipes