that’s really tempting looking. i’m not sure i’ve ever made a dutch baby!
I used all eight eggs called for in the recipe and was happy with the result.
It had a more substantial texture than most oven pancakes. It made a filling dinner. We also enjoyed it as a leftover for lunch today.
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I’m a big fan of oven pancakes.
I also highly recommend that you make Claire Saffitz’s blueberry/buckwheat/brown butter oven pancake.
Not only is it delicious; you make the batter the night before so it comes together quickly in the morning.https://saltandspine.substack.com/p/buckwheat-blueberry-skillet-pancake
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I made that same recipe the other night. I was on my own and did a half batch in a 6” ci pan.
I used arugula for the greens (bc there’s so much of it in the garden!). Excellent and different.
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My turn for NYT’s savory Dutch baby.
I used fennel in lieu of dill, as that’s what we had fresh on hand. I halved the egg mixture, and quartered the cheese and “dill” mixture, putting the latter all on top of the baby before baking. A mix of baby arugula and spinach on top, drizzled with honey, lemon juice and EVOO.
Good stuff! Will make this combo again.
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