A Savory "Dutch Baby" Recipe to Chase the Chills

So the last few days have made the impression:  it's Winter, fellow foodies, and time for hot, rich, bubbly, soothing and comforting foods!

For Brunch last Sunday, I was thinking pancakes - but then that's always an issue in our home as my much better half is missing the sweet tooth gene.  So, I did what I usually do for inspiration.  I stare into the "fridge, the pantry, the freezer - one or all, depending on what I think I am looking for.  I had a lot of apples and a nice big block of a Vermont white cheddar.  I started trying to remember what those big, one pan pancakes were called and found a note in my food journal re: the "Dutch Baby". The recipe I had was for a sweet Dutch Baby - but I didn't see why I couldn't use the same basic recipe and adapt it to the apples and cheddar.  The Baby works best if baked in a well seasoned cast iron pan.  And it is best if you serve and eat it immediately.  And, like a souffle, it will rise and look absolutely fabulous when you take it out of the oven, and, yes, it will drop like a flat pancake in seconds.  Doesn't matter - it's delicious!!!

Recipe:  Savory Dutch Baby

Ingredients for a savory Baby:  2 or more tablespoons of unsalted butter for the pan; 1/2 cup whole milk; 1/2 cup of regular flour; 3 eggs; 1/8 cup of sugar (obviously the sweet Baby uses more sugar, but you do need a little sugar to get things going); 1/4 teaspoon baking powder; 1 teaspoon vanilla; two apples - cored and peeled and cut into 1/8ths; and 3/4 cup shredded cheddar cheese.

Savory Dutch Baby Ingredients



Preheat oven 425 degrees

Melt a tablespoon or more of the butter in a well seasoned cast iron skillet.  Add the apple slices and allow them to brown a bit - when they are done to your liking, add the rest of the butter or more if you have already used the two tablespoons. You want the cast iron pan nicely buttered.



Cook the Apple Slices in Butter





Mix all of the other ingredients, including the grated cheese,  until well blended.  Pour the blended mixture into the skillet over the apple slices.

Put the mixture in the skillet on a center rack of your oven and bake for 20 - 25 minutes.  Keep an eye on it.  Ovens are finicky and different and souffle - type things are as well!

When it's done, it will be starting to darken and be very puffy - again, like a souffle.  Pull it out of the oven and admire it; it will sink down on itself in a few minutes - but that's OK.

Slice it up and enjoy.  The melted cheddar "disappears" into the pancake, but it's flavor comes right through, and the apples will be very carmelized at the bottom of the Baby.  A very delicious combination.  You can dot some butter on it by the slice, which would be gilding the lilly in a very good way!




Savory Dutch Baby