When people think dutch baby, they typically think sweet fluffy pancake. This savory take on a sweet classic is the perfect addition to a mid-morning brunch.
Ingredients
- 2/3 C milk, room temperature
- 3 eggs, room temperature
- 3/4 cup flour
- 1/2 tsp salt
- 2 pinches of paprika
- 2 pinches of cumin
- 1 pinch of black pepper
- 1/2 cup shredded cheddar cheese
- 2 Tbsp butter
Toppings:
- Cherry tomatoes
- Sliced red pepper
- Sliced onion
- Drizzle of avocado oil
- A pinch of salt, pepper, and garlic
- 1 avocado, sliced
Directions
- Preheat oven to 450*
- Place butter in the cast iron skillet and place pan in oven while it is preheating
- While pan is heating, mix together flour, pepper, salt, cumin, and paprika
- In a smaller bowl, whisk together eggs and milk
- Whisk together wet and dry ingredients until frothy in texture
- When oven is preheated, immediately take cast iron out, and pour batter into skillet. Top with cheddar cheese
- Bake for 20 minutes or until gold brown
- Top with roasted veggies and fresh avocado
Toppings
- Place tomatoes, sliced pepper, and onion on cook sheet
- Drizzle with avocado oil and top with salt, pepper, and garlic
- Place in oven while dutch baby is cooking
Stephani's Kitchen 