The secret to a savory dutch baby pancake is lots and lots of fresh cracked pepper. It is also one of those recipes that can be easily whipped up with available pantry items: eggs, milk, flour, corn starch, sauteed vegetables, and any small nub of cheese. This is how this recipe came about on a cold wintry morning, when I was too lazy to take a jaunt over to the store. I had one lone piece of Jasper Hill Farm's Bayley Hazen Blue in my Grotto, and it was begging to be used. Within 30 minutes, we had a pancake that tasted like a cheesy souffle...I love how a little bit of blue cheese goes a long way. So dense in flavor it is.
3 large eggs, room temperature
¾ cup whole milk, room temperature
3 tablespoons unsalted butter, melted, slightly cooled, divided
½ cup all-purpose flour
2 tablespoons cornstarch
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
- 6 oz cremini mushrooms, sliced
- 2 cups spinach
- 4 cloves garlic, sliced
- 2 oz of Bayley Hazen Blue Cheese
- 1 T cooking oil
Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
Whisk eggs on high speed until very frothy, about 1 minute. Gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning).
Heat 1 T oil in a sauce pan over medium heat and saute the garlic for 1 minute. Add mushrooms, cook for 7 minutes to release excess moisture. Finally, add 2 cups of spinach and cook until wilted.
Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon as it comes out. Top as desired.