Savory Dutch Baby

Small Bowl
10" Castiron Skillet


Set oven rack to the center and preheat to 425º F


Grate the cheese and chop the thyme at this point so they are ready to go once your batter hits the skillet. Set aside.


In the cast iron skillet over medium, sauté the diced bacon until well browned. With a slotted spoon, remove bacon and set aside. Reserve bacon fat in the skillet. There should be about two tablespoons. Place skillet in the oven to bring to temperature while preparing the batter.


In a small bowl, whisk flour, cornstarch, salt, and pepper to combine.


In a blender, add eggs and blend on high for one minute. Add milk and two tablespoons of the melted butter, blend to combine. Add the dry ingredients and blend for a few seconds to combine.


Remove hot skillet from oven and add remaining butter to the bacon fat. Pour the batter into the center of the skillet, top with bacon, cheese, and thyme. Return to oven. Bake for 20 minutes until the batter has puffed and turned golden.
  • 3 ounces grated Gruyère cheese
  • 2 tablespoons chopped fresh thyme
  • 2 strips bacon, diced
  • ½ cup flour
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon cracked black pepper
  • 3 large eggs
  • ¾ cup milk
  • 3 tablespoons unsalted butter, divided, melted

Cook's Notes

This is a form of baked pancake. It is usually topped with sweet items: berries, fruit, compotes, whipped cream, or maple syrup. I make this as an alternative to Yorkshire pudding or pop-overs, keeping it savory.

The batter is poured into a piping-hot skillet readied with hot, melted fat. As it bakes, it climbs the edges of the castiron, forming a showstopping poof. Serve it straight to the table in the cast iron pan.