Cheesy Olive Oil Dutch Baby by Jessie Sheehan
Thai Noodle Salad with Colavita Spaghetti and Jojo’s Sriracha
January 22, 2021
Balsamic Blueberry Pancake
February 1, 2021
Cheesy Olive Oil Dutch Baby by Jessie Sheehan
This Dutch Baby recipe is a little bit breakfast, a little bit brunch, and all delicious. Customize this recipe with your favorite cheese, but be sure to use a melty one! We like Gruyere or Cheddar.
Ingredients
Directions
Heat the oven to 450°F. Grease a 12-inch cast-iron skillet (or other oven-proof frying pan) with butter or cooking spray. Place in the oven to heat up.
Add all of the ingredients to a blender, beginning with the wet and finishing with the dry, except for the cheese. Blend on high until smooth about 30 seconds. Scraping the container if needed.
Remove the pan from the oven and gradually pour in the batter. Bake for 10 minutes and if your pancake is nicely browned and puffy, which it should be, sprinkle the cheese over the pancake and return to the oven until the cheese is melted, about 2 minutes more. If your pancake is not puffy and browned at 10 minutes, bake for two to three minutes more before adding the cheese.
Remove the pan from the oven and enjoy immediately.
Shop this recipe
Ingredients
Directions
Heat the oven to 450°F. Grease a 12-inch cast-iron skillet (or other oven-proof frying pan) with butter or cooking spray. Place in the oven to heat up.
Add all of the ingredients to a blender, beginning with the wet and finishing with the dry, except for the cheese. Blend on high until smooth about 30 seconds. Scraping the container if needed.
Remove the pan from the oven and gradually pour in the batter. Bake for 10 minutes and if your pancake is nicely browned and puffy, which it should be, sprinkle the cheese over the pancake and return to the oven until the cheese is melted, about 2 minutes more. If your pancake is not puffy and browned at 10 minutes, bake for two to three minutes more before adding the cheese.
Remove the pan from the oven and enjoy immediately.