Food stylist, Emily Nabors Hall, and prop stylist, Prissy Montiel, have collaborated on this delightful dish. While a Dutch baby pancake can certainly be a sweet breakfast treat with a drizzle of syrup, why not elevate it to a gourmet centerpiece for brunch, lunch, or even dinner? In this version, a sharp cheese is melted over the pancake, and the whole ensemble is crowned with an arugula and apple salad. To achieve that impressive rise, ensure your oven is properly heated (very hot), the batter is light and airy (thank you, immersion blender), and keep the oven door shut to create steam that helps the pancake puff up beautifully.
Skip the pre-shredded cheese; a block is the way to go. You’ll need both for the mix and for the topping. Store-bought shredded cheese isn’t ideal for melting; it’s often treated with anti-caking agents to prevent sticking together in the bag.
Ingredients:
– 3 large eggs, at room temperature
– 1/2 cup whole milk, at room temperature
– 1/2 cup (60 g) all-purpose flour
– 1/2 tsp. smoked paprika
– 3/4 tsp. kosher salt, divided
– 1 Tbsp. finely chopped fresh mixed herbs (like chives and parsley)
– 2 oz. aged extra-sharp white cheddar cheese, divided
– 2 Tbsp. unsalted butter
– 1 Tbsp. fresh lemon juice (from 1 lemon)
– 1 Tbsp. extra-virgin olive oil
– 1/2 tsp. Dijon mustard
– 1/4 tsp. honey
– 1/3 cup thinly sliced apple (such as Honeycrisp)
– 2 cups loosely packed baby arugula
Instructions:
1. Preheat the oven to 425°F and place a 10-inch cast-iron skillet on the center rack.
2. In a medium bowl, mix eggs, milk, flour, smoked paprika, and 1/2 teaspoon salt. Blend with an immersion blender for about 30 seconds, or use a conventional blender as an alternative.
3. Stir in the herbs. Grate 1 1/2 ounces of cheese and add it to the batter.
4. Carefully add the butter to the skillet in the oven and bake for 1 minute. Remove the skillet and pour in the batter, then sprinkle with the shredded cheese.
5. Bake without opening the oven until the pancake is puffed and golden brown, about 18 minutes.
6. In a separate bowl, whisk together lemon juice, oil, mustard, honey, and the remaining 1/4 teaspoon salt. Add the apple and toss to coat.
7. Before serving, add the arugula to the apple mixture, toss gently, and pile the mixture in the center of the pancake. Use a vegetable peeler to shave the remaining cheese over the top.
The batter can be prepared a day in advance and stored in the refrigerator, covered, until ready for use.
