Make this Parmesan Dutch baby with lemon ricotta and tomato salad for an easy summer dinner. This recipe comes together in 30 minutes.
We love a Dutch baby pancake. Why? This billowy, oven-baked treat is absolutely perfect for a cozy breakfast or brunch — or even as a dessert! Plus, the batter couldn’t be easier to make. It has just a few ingredients and can be quickly whipped up in a blender. And it’s the perfect canvas for all sorts of toppings and flavorings such as apples, plums and even with a lemon, vanilla, and blueberry sauce.
While breakfast for dinner is a classic, I decided to reimagine this sweet, crowd-friendly pancake into a more savory form for dinner? I started by removing the sugar from the batter and adding lots of grated Parmesan cheese and freshly ground pepper. While it bakes up to puffed, golden brown-perfection, I made two quick toppings: a lemony ricotta spread and a marinated tomato salad for a summery, savory edge.
There are a few tricks to making the ultimate Dutch baby. . First, heat the cast-iron skillet as you preheat the oven. A piping hot pan, greased with melting butter, will give your batter the needed blast of heat to help it puff up. Second, start with room temperature eggs and milk. Otherwise, using cold dairy products will make your Dutch baby less billowy.
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