Savory Scallion Dutch Baby
A savory take on the puffed oven pancake. Blender batter, screaming hot pan, and a dramatic rise you get to watch.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 2 to 3 servings
What you need
- 3 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/2 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 tbsp unsalted butter
- 4 scallions, thinly sliced
- 2 oz sharp cheddar, grated
- Sour cream and hot sauce, to serve
Method
-
Preheat the pan
Put a 10-inch cast-iron skillet in the oven and heat to 425°F. The pan needs a full 20 minutes to get properly hot, and this is the single most important variable in how high the pancake climbs.
-
Blend the batter
Blend the eggs, milk, flour, salt and pepper for 30 seconds until completely smooth, then let the batter rest while the oven heats. Room-temperature ingredients puff noticeably better than cold ones.
-
Butter the hot pan
Pull the skillet out, drop in the butter, and swirl it up the sides as it foams. Scatter half the scallions in.
-
Pour and bake
Pour the batter straight into the center and return it to the oven immediately. Bake 18 to 20 minutes without opening the door, or it will deflate.
-
Finish
Scatter the cheddar and remaining scallions over the top and give it 2 more minutes to melt.
-
Eat fast
It starts collapsing the moment it leaves the oven, which is normal. Cut it in wedges and serve with sour cream and hot sauce.
No blender, no problem
A whisk works, but strain the batter afterward. Lumps of flour create dense spots that stop the pancake from climbing evenly.