5 from 15 votes
Cheddar and Chive Savory Dutch Babies
Cheddar and Chive Savory Dutch Babies are puffed oven-baked pancakes made from a batter of flour, eggs, milk, cheddar cheese, chives, and spices. Cooked in a hot cast iron skillet with melted butter, they rise to a golden, airy texture with cheesy, herb-infused flavor. The finished dish can be topped with ham, radishes, and greens for a savory brunch or light meal.
Prep Time
20 mins
Cook Time
30 mins
Servings:
6
Course:
Breakfast, Lunch, Brunch
Ingredients
- 1 cup all-purpose flour plus 2 tablespoons
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 1/4 cups cheddar cheese 5 oz, grated, Cabot Seriously Sharp, divided
- 8 egg large
- 3/4 cup milk whole
- 1/4 cup chives plus more for garnish, fresh, minced
- 1/2 teaspoon mustard powder
- 2 tablespoons butter unsalted
Optional toppings:
- French ham thinly sliced, or prosciutto
- radish thinly sliced
- greens lightly dressed
Instructions
- Set oven to 425ºF and set a rack in the middle. Set a 12" cast iron skillet (or several smaller ones) in the oven to preheat at the same time.
- Add the flour, salt, pepper and a 1/2 cup shredded cheddar to a large bowl and whisk to combine.
- In a separate bowl, whisk the eggs, milk, chives and mustard powder together until no streaks of egg white remain.
- Pour the wet ingredients into the dry and stir until just combined. A few lumps are fine.
- Add butter to the hot skillet in the oven. Allow it to melt and foam until just begins to smell nutty, about 3 to 5 minutes.
- Pour the batter into the pan(s). The batter should come up no higher than 3/4 of the way up the side. Bake for 15 minutes, then sprinkle remaining cheese evenly over the top.
- Continue to bake until puffed and golden, about 10 minutes more.
- To serve, top with a few slices of prosciutto or ham, some thinly sliced radishes and lightly dressed greens.
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