“This is going to be our new weekly Sunday morning breakfast! Turned out incredible!!!”

This Herb & Cheese Dutch Baby is a delightful savory pancake that puffs dramatically in the oven, creating a visually impressive and incredibly flavorful dish. Infused with aromatic herbs and cheesy goodness, it’s perfect for a unique brunch, a light lunch, or even a simple dinner.

Ingredients:

For the Dutch Baby

For Garnish (Optional)

Instructions:

1. Prepare Batter: In a blender or food processor, combine the all-purpose flour, large eggs, whole milk, fresh thyme leaves, dried oregano, and dried rosemary. Blend for 1-2 minutes until smooth and well combined.
2. Rest Batter: Transfer the blended batter to a bowl or pitcher and place it in the refrigerator to rest for at least 30 minutes, or ideally, up to overnight. This resting period allows the flour to fully hydrate, resulting in a more tender and puffed Dutch Baby.
3. Preheat Oven & Skillet: When ready to prepare, preheat your oven to 425°F (220°C). Place a 10-12 inch cast iron skillet on the stovetop over medium-high heat.
4. Melt Butter: Add the unsalted butter to the hot cast iron skillet. Cook for about 5 minutes, stirring often and tilting the pan to ensure the entire bottom and lower sides are coated with the melted, slightly browned butter.
5. Bake: Carefully pour the rested batter into the hot skillet. Immediately sprinkle the top with the grated Parmesan cheese. Quickly transfer the skillet to the preheated oven and bake for 22-26 minutes, or until the Dutch Baby is dramatically puffed, deeply golden brown around the edges, and cooked through.
6. Garnish and Serve: Remove the Dutch Baby from the oven. It will deflate slightly as it cools. Garnish as desired with a sprinkle of sea salt, additional fresh thyme, fresh arugula, and a drizzle of olive oil. Serve warm immediately.