Ingredients
Units
Scale
For the Dutch Baby
- 3 eggs
- 1/2 cup AP flour
- 1/2 cup skim milk
- 1/4 teaspoon coarse salt
- 1 1/2 tablespoons white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vanilla paste (optional - can easily substitute with vanilla extract)
- Pinch of dried thyme
- Pinch of dried basil
- 3 tablespoons unsalted butter
For the Filling
- Cherry tomatoes, halved
- Ham slices, torn into bite size pieces
- Pesto (try some homemade kale pesto for a little more flavor!)
- Mozzarella cheese, shredded
- Cheddar cheese, shredded
- Your choice of egg, as desired*
- Fresh sliced chives and roughly chopped parsley, to garnish
Instructions
- Place a large, oven safe skillet in the oven and preheat to 425˚F.
- While pan is heating, blend eggs, flour, milk, salt, sugar, dried thyme, dried basil, and vanilla in a blender until smooth.
- Remove hot pan from the oven and add the butter, swirling the melting butter around to coat the pan.
- Pour batter into the pan and return to the oven. Cook for 20-25 minutes, until puffed and golden brown.
- Remove from the oven. Top puffed pancake with shredded cheeses and ham immediately. Throw back in the oven for a couple minutes to warm up the ham and melt the cheese a little bit more.
- Remove and top with tomatoes, pesto, and an egg as desired. Garnish with fresh chives and parsley. Serve immediately.
Notes
Need some inspiration? Try a poached or an over easy egg! If you prefer sunny side up, follow the instructions for an over easy egg, but don't flip it over. Continue to cook over low heat for 1-2 minutes until the white surrounding the yolk is solid. Then gently slide out of the pan and serve.
- Prep Time: 5 minutes
- Cook Time: 25 minutes