Have you ever made a Dutch Baby? That magical, fluffy, wrinkly lovechild of a pancake and a popover? They're equally perfect for breakfast, lunch or dinner and equally delicious with a sweet theme or a savoury theme. This simple savoury one features parsley and freshly ground pepper.
Adapted from a recipe by Floating Kitchen
- 4 eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons fresh parsley, roughly chopped
- 1/2 teaspoon salt
- 1 teaspoon black DRØM Pepper, plus additional to finish
- 4 tablespoons unsalted butter
Pre-heat oven to 425°F. In a medium mixing bowl, combine the eggs and milk. Add the flour and whisk with an electric mixer until incorporated. Whisk in the Parmesan cheese, parsley, salt and black pepper. Set aside.
Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter is melted and the skillet is hot, pour in the batter. Transfer the skillet to your pre-heated oven and bake for 25 minutes. The Dutch baby will puff up during cooking, but once removed from the oven, it will deflate slightly. So get your dinner companions ready!
To finish, top the Dutch baby with coarsely ground black DRØM Pepper. Serve immediately.