A Dutch baby is basically a gigantic pancake—what’s not to like? This savory version combines salty Parmesan and black pepper in the batter, topped with wilted spinach and more Parm for over-the-top deliciousness. The resulting pancake has a light and eggy interior and a crackly golden crust. It’s a family friendly dish that’s great for breakfast, brunch, or dinner. Serve with a side of bacon, or even fried eggs to make it more filling. Pro tip: The key to a great Dutch baby is getting the skillet good and hot before you add the batter, so don’t skip that step!
How to Make It
Preheat oven to 450°F. Once oven is fully preheated, place a 10-inch cast-iron skillet in oven for 10 minutes.
Meanwhile, place eggs, milk, flour, pepper, half the cheese, and ½ teaspoon salt in a blender. (Do not blend yet.)
Remove skillet from oven. Add butter to hot skillet, swirling until melted. Add spinach and remaining ¼ teaspoon salt and toss to coat. Return skillet to oven and bake until spinach is wilted, about 3 minutes.
Meanwhile, start the blender. Blend egg mixture until very frothy, 1½ to 2 minutes.
Remove skillet from oven. Using tongs, transfer spinach to a plate. Pour off any liquid in skillet. Pour batter into hot skillet and top with spinach and remaining cheese. Return to oven and bake until puffed and golden, 15 to 18 minutes. Serve immediately.