Savory Dutch Baby for Two

Ingredients for Savory Dutch Baby for Two

• 30g plain flour

• 1 tablespoon sugar

• 1 teaspoon finely chopped thyme leaves

• 1/2 teaspoons kosher salt

• 1/2 teaspoons freshly ground black pepper

• 2 tablespoons finely grated Parmesan, plus more for serving

• 2 large eggs

• 120ml whole milk

• 2 tablespoons unsalted butter, cut into pieces

• Crème fraîche, smoked salmon, baby greens, and lemon wedges (for serving

• optional)

Preheat oven to 218°C. Whisk flour, sugar, thyme, salt, pepper, and 2 tablespoons Parmesan in a small bowl.

Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine.

Heat a 10" cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Transfer to oven and bake until puffed and golden brown, 12–15 minutes.

Sprinkle Parmesan over pancake before serving with crème fraîche, smoked salmon, baby greens, and lemon wedges (if using).

Do Ahead: Batter can be made 2 days ahead. Transfer to a medium jar and chill. Shake jar before cooking.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.