Herbed Parmesan Dutch Baby
Inspired by techniques from King Arthur Baking.
A savoury herb-fragrant puffed pancake topped with nutty brown butter and a generous shower of Parmesan cheese.
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Method
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Equipment
- 30 cm cast-iron or ovenproof frying pan
- oven gloves
- large bowl
- whisk
- wire rack
- medium bowl
- stick blender (optional)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 241 kcal |
| Protein | 12.7 g |
| Carbohydrate | 15.1 g |
| of which sugars | 1.5 g |
| of which free sugars | 0 g |
| Fat | 14.2 g |
| of which saturates | 7.4 g |
| Fibre | 0.7 g |
| Salt | 1.11 g |
Protein per 100 kcal
5.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Batter
- 135 g plain flour
- 3 g fine sea salt or table salt about ½ tsp
- ½ tsp coarsely ground black pepper
- 8 large eggs
- 170 ml whole milk
- 2 tbsp finely chopped fresh thyme
- 2 tbsp finely chopped chives (or tarragon)
For the pan
- 57 g unsalted butter
Topping
- 85 g Parmesan, finely grated
- ½ tsp flaky sea salt
- 1 lemon, cut into wedges, to serve
- 1
Preheat. Set a 30 cm cast-iron or ovenproof frying pan in a 220 °C (200 °C fan) oven whilst it heats.
- 2
Mix Flour. Mix 134 g plain flour, ½ tsp fine salt and ½ tsp coarsely ground black pepper in a large bowl.
- 3
Combine Batter. Whisk 8 large eggs and 170 ml whole milk together in a separate bowl, then whisk this into the flour just until combined; stir in 2 tbsp finely chopped fresh thyme and 2 tbsp finely chopped chives.
- 4
Brown Butter. Melt 57 g unsalted butter in the hot pan over medium-high heat and continue cooking 5-7 minutes until it smells nutty and turns brown, swirling to coat; pour in the batter, scatter 85 g finely grated Parmesan and ½ tsp flaky sea salt over and bake 20-25 minutes until puffed and golden.
- 5
Serve. Slice the warm pancake and serve straight away with lemon wedges and chilli sauce if you like.
Storage
Serve hot straight from the oven. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
