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Cheddar and Chive Savory Dutch Babies Recipe

Cheddar and Chive Savory Dutch Babies Recipe
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★★★★★

5.2 from 7 reviews

Delight in this savory Cheddar and Chive Dutch Baby, a puffed oven-baked pancake with sharp cheddar cheese and fresh chives, perfect for brunch or a light dinner. Crispy on the edges and tender inside, it’s beautifully accented with optional toppings like prosciutto, radishes, and dressed greens for a refreshing balance of flavors.

Ingredients

Scale

Batter

  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 1/4 cups grated Cabot Seriously Sharp Cheddar cheese, divided (5 oz)
  • 8 large eggs
  • 3/4 cup whole milk
  • 1/4 cup minced fresh chives, plus more for garnish
  • 1/2 teaspoon mustard powder
  • 2 tablespoons unsalted butter

Optional Toppings

  • French ham or prosciutto, thinly sliced
  • Thinly sliced radishes
  • Lightly dressed greens

Instructions

  1. Preheat the Oven and Skillet: Preheat your oven to 425ºF and place a rack in the middle. Put a 12″ cast iron skillet or multiple smaller skillets into the oven to heat during this time, ensuring a hot cooking surface.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, kosher salt, freshly ground black pepper, and half (½ cup) of the shredded sharp cheddar cheese until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, vigorously whisk the eight large eggs, whole milk, minced fresh chives, and mustard powder until the mixture is uniform with no visible streaks of egg white.
  4. Make the Batter: Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. It’s okay if the batter has a few small lumps; do not overmix to maintain a light texture.
  5. Prepare the Skillet: Carefully remove the hot skillet(s) from the oven and add the unsalted butter. Let it melt and foam until it begins to develop a nutty aroma, which usually takes about 3 to 5 minutes. This step adds flavor and prevents sticking.
  6. Pour Batter and Bake: Pour the batter into the hot skillet(s), filling no higher than three-quarters up the sides to allow room for puffing. Bake at 425ºF for 15 minutes.
  7. Add Remaining Cheese: After the initial 15 minutes, sprinkle the remaining shredded cheddar cheese evenly over the top of the Dutch baby. Continue baking for an additional 10 minutes or until the pancake is puffed and golden brown.
  8. Serve and Garnish: Remove from the oven and optionally top with thin slices of French ham or prosciutto, radishes, and lightly dressed greens. Garnish with extra fresh chives before serving for a fresh, colorful presentation.

Notes

  • Using a cast iron skillet is key for the best puff and crispy edges, but oven-safe skillets can also be used.
  • Make sure the skillet is very hot before pouring in the batter to achieve the classic puff.
  • Do not overmix the batter to keep the Dutch baby light and airy.
  • If desired, substitute whole milk with a lactose-free milk option for a low-lactose version.
  • This recipe can be made ahead by preparing the batter in advance, but bake just before serving for best texture.
  • For a vegetarian version, omit optional ham/prosciutto and focus on the radishes and greens toppings.

Nutrition

Keywords: Dutch baby, savory pancake, cheddar cheese, chives, brunch recipe, cast iron skillet, easy breakfast, baked pancake

Find it online: https://bakedbylisa.com/cheddar-and-chive-savory-dutch-babies-recipe/