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Cheddar and Chive Savory Dutch Babies Recipe

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★★★★★

4.8 from 60 reviews

This Cheddar and Chive Savory Dutch Babies recipe offers a delightful twist on the classic Dutch baby pancake, infusing it with sharp Cabot Seriously Sharp Cheddar cheese and fresh chives. Baked in a hot cast iron skillet until puffed and golden, this savory dish is perfect for breakfast, brunch, or a light dinner, topped with prosciutto, radishes, and lightly dressed greens for a balanced and flavorful meal.

Ingredients

Scale

Dry Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup grated Cabot Seriously Sharp Cheddar cheese (from the total 1 1/4 cups)
  • Remaining 3/4 cup grated Cabot Seriously Sharp Cheddar cheese (for topping)
  • ½ teaspoon mustard powder

Wet Ingredients

  • 8 large eggs
  • 3/4 cup whole milk
  • 1/4 cup minced fresh chives (plus some extra for garnish)
  • 2 tablespoons unsalted butter

Toppings

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

Instructions

  1. Preheat Oven and Skillet: Set your oven to 425ºF and position a rack in the middle. Place a 12-inch cast iron skillet (or several smaller skillets) inside the oven to preheat along with it.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, kosher salt, freshly ground black pepper, and ½ cup of grated cheddar cheese until evenly mixed.
  3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, minced fresh chives, and mustard powder together until the mixture is smooth with no streaks of egg white remaining.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined; it’s okay if there are some lumps.
  5. Melt Butter in Hot Skillet: Carefully remove the preheated skillet from the oven and add the unsalted butter. Let it melt and foam, cooking for about 3 to 5 minutes until it starts to smell nutty.
  6. Pour Batter and Bake: Pour the batter into the skillet(s), filling up no more than three-quarters of the way up the side. Bake for 15 minutes.
  7. Add Remaining Cheese and Continue Baking: Sprinkle the remaining 3/4 cup of shredded cheddar cheese evenly over the top of the baking Dutch baby. Continue baking for another 10 minutes or until the Dutch baby is puffed up and golden brown.
  8. Garnish and Serve: Remove from the oven and top with slices of prosciutto or French ham, thinly sliced radishes, and lightly dressed greens. Garnish with additional fresh chives for a burst of color and flavor. Serve immediately for best texture.

Notes

  • Using a preheated cast iron skillet is crucial for the Dutch baby to puff up properly and develop a crispy edge.
  • Do not overmix the batter; some lumps are okay to keep a light texture.
  • You can substitute whole milk with a milk alternative, but it may slightly affect the texture.
  • For a vegetarian version, omit the ham/prosciutto and add more vegetables or herbs as a topping.
  • Serve Dutch babies immediately as they tend to deflate once out of the oven.

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

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