Savory Tex-Mex Dutch Baby Pancake

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 8 Servings

As much as I love regular pancakes, there’s something about Dutch babies that elevates them to the status of something special. Even though they’re surprisingly easy to make, they’re so impressive when they emerge out of the oven all puffed up and proud. Since I tend toward savory rather than sweet breakfasts, this Dutch baby, loaded with spicy roasted chiles and melty cheese, is right up my alley.

Ingredients

1 cup all-purpose flour
1 cup whole or 2% milk
4 large eggs
1 tablespoon Mexican hot sauce, such as Cholula, plus more for serving
3/4 teaspoon fine salt
2 tablespoons canned fire-roasted diced green chiles, drained
3 tablespoons unsalted butter
1/3 cup shredded Monterey Jack and cheddar cheese blend

Instructions

Place the flour, milk, eggs, hot sauce, and salt in a blender or food processor and blend on high speed for 10 seconds. Scrape down the flour clinging to the sides of the jar or bowl with a rubber spatula, add the chiles, and blend to combine, about another 10 seconds; set aside for 20 to 25 minutes for the batter to rest. Meanwhile, arrange a rack in the middle of the oven and heat to 425°F.
When the oven is hot, melt the butter in a 12-inch cast iron skillet over medium heat. Tilt the pan to make sure the butter coats the entire bottom of the pan. Pour in the batter and sprinkle evenly with the cheese.
Bake until puffed, light brown on the top, and dark golden-brown on the sides and edges, 20 to 25 minutes. Remove from the oven and serve immediately (it will collapse quickly) with more hot sauce.