On Sunday mornings, I break out my vintage white Pyrex mixing bowl and measuring cups for some old fashion buttermilk pancakes. As I stir together the flour, eggs, and milk into a silky batter, there is a sense of calm that washes over me. I breathe in deeply the smell of butter sizzling and smile. With great flourish, my hands tip the bowl to form a misshaped circle into the hot frying pan. Bubbles pop up one, two, then three, ten and finally its time to flip. Grabbing the spatula, I scoot it under the pancake, and as I attempt to turn it over, half of it crumbles, the other half is burnt. My calm is replaced by a string of frustrated curse words. Breakfast is ruined. Cereal is served.
Please, tell me I’m not the only who has been defeated more than once by the cruel pancake gods. Pie? Biscuits? No problem. Pancakes? They will be the death of me. Thankfully, there is a solution.
The Dutch baby is a cross between a crepe, a pancake and a soufflé. It’s eggy, light and buttery. You can make it savory or sweet, for breakfast, lunch or dinner. Endlessly versatile, it’s your best friend when your fridge is bare.
This Savory Cheddar Cheese Dutch Baby starts with a spelt flour batter. After a quick whirl in the blender, sharp cheddar cheese is folded in then baked until puffed and golden. To cut the richness, lightly dressed arugula is served on top. All in all, it takes 30 minutes from start to finish before you have a dinner party worthy dish on your table. Enjoy!
- 3 eggs
- ½ cup spelt flour
- ½ cup whole milk
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 cup cheddar cheese, grated
- 3 tablespoons unsalted butter
- 2 cups arugula
- ¼ cup olive oil
- 1 shallot, minced
- 1 tablespoon apple cider vinegar
- Pre-heat oven to 425 degrees F.
- Combine eggs, flour, whole milk, salt and pepper in a blender and blend until smooth. Fold in cheddar cheese.
- Set the butter in a cast iron skillet and let it melt in the oven. Once the butter has melted, remove the skillet from the oven and pour in the batter. Place the skillet back into the oven for 20 minutes, until the pancake is puffed and golden brown. Lower oven temperature to 300 degrees for 5 minutes.
- Whisk together olive oil, shallot and vinegar. Toss with arugula and set aside.
- Remove pancake from oven. Arrange the dressed arugula on top and serve.