Pancakes are awfully nice on a winter holiday morning, but with batch griddling it’s hard to for everyone to sit down and enjoy them together. Enter the Dutch Baby. It’s one big impressively puffy, golden pancake. If you’re a little uncertain about how to make one, watch our video and we’ll show you how.
Since it deflates slightly as it sits, gather everyone to admire as it emerges from the oven.
- 1 cup whole milk
- 4 large eggs
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons butter
- 1 medium leek, prepared as described below (about 1 cup)
- Generous ½ cup small-diced ham (about 3 ounces)
- ½ teaspoon dried tarragon
- 1 cup grated extra-sharp cheddar cheese
- Prepare leeks by using scissors to clip dark outer leaves, and then slice off root end. Quarter leek lengthwise, then cut crosswise into medium dice. Soak diced leek in 2 changes of water to remove grit and drain well; proceed with recipe. Feel free to eliminate leeks for Dutch Baby with Ham and Cheddar
- Adjust rack to middle position and heat oven to 425 degrees. Whisk milk, eggs, and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps; let stand a few minutes and whisk again (for instantly smooth batter use a blender).
- Meanwhile heat butter in a heavy-bottom 10-inch skillet (a cast iron skillet works well) over medium heat. Add leeks and ham; cook until leeks are soft 3 to 4 minutes. Add tarragon; cook a minute or so longer. Pour milk mixture into skillet. Transfer to the oven and bake until puffed and golden, 15 to 17 minutes. Without removing Dutch baby from oven, sprinkle with cheese and turn oven to broil. Broil until very puffy and golden brown, a couple of minutes longer. Serve immediately from the skillet.