Cheddar and Chive Savory Dutch Babies Recipe
This Cheddar and Chive Savory Dutch Babies recipe features a fluffy, golden baked pancake puffed with sharp cheddar cheese and fresh chives. Baked in a preheated cast iron skillet, this savory treat is perfect for brunch or a light dinner, finished with prosciutto, radishes, and lightly dressed greens for a flavorful and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
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
Toppings
- French ham or prosciutto (thinly sliced)
- Thinly sliced radishes
- Lightly dressed greens
Instructions
- Preheat the oven and skillet: Set the oven to 425ºF and place a rack in the middle position. Put a 12-inch cast iron skillet or several smaller skillets into the oven to preheat concurrently with the oven.
- Mix dry ingredients: In a large bowl, whisk together the flour, kosher salt, freshly ground black pepper, and ½ cup of the shredded cheddar cheese until evenly combined.
- Whisk wet ingredients: In a separate bowl, whisk the eggs, whole milk, minced fresh chives, and mustard powder together until the mixture is smooth and no streaks of egg white remain.
- Combine wet and dry: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir gently until just combined. Small lumps in the batter are acceptable and preferred for tenderness.
- Prepare the skillet with butter: Carefully remove the hot skillet(s) from the oven and add the unsalted butter. Allow the butter to melt and foam, cooking it until it just begins to emit a nutty aroma, approximately 3 to 5 minutes.
- Pour and bake the batter: Pour the batter into the hot skillet(s), filling them no more than ¾ of the way up the sides. Place in the oven and bake for 15 minutes.
- Add remaining cheese and continue baking: Sprinkle the remaining ¾ cup of shredded cheddar cheese evenly over the partially baked Dutch baby. Continue baking for an additional 10 minutes or until the Dutch baby is puffed up and golden brown.
- Garnish and serve: Top the baked Dutch babies with slices of prosciutto or French ham, thinly sliced radishes, and lightly dressed greens. Optionally, garnish with additional chopped fresh chives. Serve immediately for best texture and flavor.
Notes
- Using a cast iron skillet is key to achieving the characteristic puff and even browning of the Dutch baby.
- The batter can be mixed a few hours ahead and refrigerated, but add chives fresh before baking for best flavor.
- Adjust the cheese amount based on your sharpness preference; Cabot Seriously Sharp Cheddar delivers a robust flavor.
- Serve the Dutch baby immediately, as it will deflate upon cooling.
- For a vegetarian option, omit the prosciutto or ham and add more greens or mushrooms as toppings.
Keywords: Savory Dutch Baby, Cheddar Chive Pancake, Baked Pancake, Cast Iron Skillet Recipe, Brunch Recipe
