Herbed parmesan dutch baby
Breakfast in our house can be chaotic. During the week I’m typically scrambling to get the kids out of bed; if they wake up easily, I’ll have enough time to ask for their input. God forbid I give my daughter the wrong type of toast. It’s funny, she’ll request the same thing every single day, but the one morning I get a head start and have that very dish waiting for her is the exact day she suddenly hates it, refuses to touch it, and stares at me with disgust.
Anyone else have a kid like that? Is it a girl thing, a middle child thing, or… are we just #blessed?
Weekends don’t fare much better. My husband and I stay holed up in our room for as long as possible, savoring every minute of quiet solitude before our little ones come ripping through the door and climb into bed with us.
It sounds cute, and honestly we love it at first, seeing their wide grins as they curl up under the covers, feeling victorious, as if mom and dad let them get away with something still considered to be a privilege. But the feeling is gone just as quickly as it came. The girl is asking how long until we have her breakfast ready, the big one is chasing the dog and singing Despacito loudly and on repeat, and the littlest is jumping up and down on my poor husband, absolutely delighted with himself, while I laugh at their expense.
The fun ends the minute we climb out of bed. Someone left a pile of dishes in the sink (not naming any names, but it is literally never me), the dog is vying for attention and begging to be let out, the kids have gotten in their 10th fight of the morning and have been sent to separate rooms (separate floors when it gets really bad), and my coffee snob of a husband begins the 30 minute long process — only a slight exaggeration — of making his pour over.
And we still haven’t thought about breakfast.
Have you met a dutch baby, your new morning secret weapon? Allow me to introduce you. The batter comes together in minutes. Minutes! It gets poured into a hot pan, baked until puffy and golden brown, et voilà — gourmet breakfast!
Total game changer. And best yet, it can feed a crowd.
Not into savory breakfast? No problem. Do a quick Google search for “dutch baby pancake” and you’ll come up with dozens of options ranging from fruit-filled, lemon-curd, vanilla, even a sweet potato pie version!
My point is this: it’s early enough in the morning that if you haven’t yet figured out breakfast, I’ve got you covered.Print
- 1 cup plus 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 8 large eggs
- ¾ cup whole milk
- 2 tablespoons finely chopped fresh thyme leaves, (plus more for garnish)
- 2 tablespoons minced fresh chives or tarragon, (plus more for garnish)
- 6 tablespoons unsalted butter
- ¾ cup grated Parmesan cheese
- flaky sea salt, (for garnish)
- sriracha and/or lemon wedges, (for serving (optional))
- Heat the oven to 425°F. In a large bowl, whisk together the flour, salt, and pepper. In a separate bowl, whisk together the eggs and milk. Whisk the eggs into the flour mixture until just combined. Then stir in the thyme and chives.
- Melt the butter in a 12-inch cast-iron or other oven-safe skillet over medium-high heat. Continue to cook until the butter smells nutty and turns brown, 5 to 7 minutes; then swirl the skillet so the butter coats the bottom of the pan.
- Pour the batter into the skillet, and scatter the cheese and flaky sea salt over the top. Bake until the Dutch baby is puffed and golden, 20 to 25 minutes. Baking it a little less gives a softer interior though less rise; baking it a little more gives you more puff and a drier interior.
- Serve immediately, garnished with thyme and chives, and with Sriracha and/or lemon wedges on the side if desired.
Make sure your oven rack is no higher than the middle position. If not, you will likely burn the top of the Dutch baby — it puffs up a LOT.
*Recipe from Melissa Clark’s Dinner: Changing the Game, which I highly recommend!