35 minutes
A deliciously rich and fluffy savory Dutch baby pancake, infused with fresh herbs and topped with melted cheese.
cups
teaspoons
teaspoons
Large Eggs, whole
each
cups
Fresh Thyme, finely chopped
tablespoons
Chives, minced
tablespoons
tablespoons
Parmigiano Reggiano Cheese, finely grated
cups
Flaky Sea Salt
pinches
1. Prepare the Batter
Combine all-purpose flour with kosher salt and freshly ground black pepper in a large bowl. In a separate bowl, whisk together large eggs with whole milk. Pour the wet ingredients into the dry, whisking until just combined. Stir in finely chopped fresh thyme and minced chives.
2. Brown the Butter
Melt unsalted butter in a heavy 12-inch ovenproof skillet over medium-high heat and cook until it starts to brown (approximately 5 to 7 minutes).
3. Bake the Pancake
Swirl the browned butter to coat the skillet, pour in the prepared batter, sprinkle with finely grated Parmigiano-Reggiano cheese and a pinch of flaky sea salt. Bake in a preheated 425-degree oven for about 25 minutes until puffed and golden.
Heat the skillet in the oven before adding the batter to achieve crispy edges and an immediate sizzle.
Ensure your eggs are at room temperature before using them for a better rise and texture.
Use a blender to ensure the batter is light and airy, and let it rest for at least 15-20 minutes before baking.
Present the Dutch baby right out of the oven when it’s puffed and golden for the best texture and presentation.
Use a strong, aged cheese like Gruyère, sharp cheddar, or Parmesan for a bold and savory flavor.
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