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Cheddar and Chive Savory Dutch Babies Recipe

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

4.8 from 27 reviews

This Cheddar and Chive Savory Dutch Babies recipe delivers a delightful puffed and golden oven-baked pancake with rich sharp cheddar and fresh chives. Perfectly paired with savory ham, crisp radishes, and lightly dressed greens, it offers a sophisticated yet easy-to-make brunch or light meal option.

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)
  • ½ teaspoon mustard powder

Wet Ingredients

  • 8 large eggs
  • 3/4 cup whole milk
  • 1/4 cup minced fresh chives (plus more for garnish)

Other Ingredients

  • 1 1/4 cups grated Cabot Seriously Sharp Cheddar cheese, divided (5 oz total)
  • 2 tablespoons unsalted butter
  • French ham or prosciutto, thinly sliced (for topping)
  • Thinly sliced radishes (for topping)
  • Lightly dressed greens (for serving)

Instructions

  1. Preheat Oven and Skillet: Preheat your oven to 425ºF and position the rack in the middle. Place a 12-inch cast iron skillet (or multiple smaller skillets) inside the oven to heat simultaneously.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, kosher salt, freshly ground black pepper, and half of the shredded cheddar cheese (1/2 cup) until evenly mixed.
  3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, minced fresh chives, and mustard powder vigorously until the egg whites are fully incorporated and no streaks remain.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined; it’s okay if there are some small lumps remaining.
  5. Prepare the Skillet: Remove the preheated skillet from the oven carefully, add the unsalted butter, and allow it to melt and foam, watching for a nutty aroma, which typically takes about 3 to 5 minutes.
  6. Bake Initial Batter: Pour the batter into the hot skillet ensuring it reaches no higher than three-quarters up the side. Transfer to the oven and bake for 15 minutes.
  7. Add Remaining Cheese: Sprinkle the remaining shredded cheddar cheese evenly over the batter and continue baking for an additional 10 minutes until the Dutch baby is puffed up and golden brown.
  8. Serve: Remove from oven and immediately top with thin slices of French ham or prosciutto, thinly sliced radishes, and lightly dressed greens. Garnish with extra minced chives if desired for added color and flavor.

Notes

  • Ensure the skillet is very hot before adding batter to achieve maximum puff and crisp edges.
  • The dish is best served immediately out of the oven as it will deflate as it cools.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend, but adjust liquid as needed.
  • Variations can include swapping cheddar for Gruyère or adding other fresh herbs like thyme or parsley.
  • Use prosciutto or ham based on preference, or omit for a vegetarian-friendly version.

Nutrition

Keywords: Dutch Baby, Savory Pancake, Cheddar, Chives, Brunch, Oven-baked, Cast Iron Skillet, Ham, Prosciutto, Radishes, Greens

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