Meridian Industrial

Maple Cheddar Dutch Baby

7/6/2017 | Recipe submitted by Chris & Amy White, A Couple in the Kitchen BlogC


Perfect for a snow day, the Maple Cheddar Dutch Baby is a light, airy oven pancake with a savory flair. We have to give props to the food artisans in Vermont for this one, though. First, we love Grafton Village Maple Smoked Cheddar, which is made right outside of Brattleboro, and we sprinkled this on top as we put the batter into the oven. Not only did that offer a cheddary tang, but it crisped the top of the Dutch baby perfectly.  Drizzle with maple syrup right when it comes out of the oven, it will heighten the maple flavor.


What You'll Need:

1/2 cup plus 1 tablespoon
all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground
black pepper

4 large eggs

1/3 cup whole milk

3 tablespoons unsalted butter

1/4 cup shredded maple smoked
cheddar cheese

sea salt


How You'll Make It:

Preheat oven to 425F (this is very important!). Whisk together the flour, salt and pepper in a bowl. In another bowl, whisk together the eggs and milk. Whisk the wet and dry ingredients until they are combined. Melt the butter in a 12-inch, preferably cast iron skillet, over medium heat. Let the butter cook until it is brown (2-3 minutes) and swirl it so it coats the whole bottom of the skillet. Pour in the batter and sprinkle the whole thing with the cheese and a pinch of sea salt. Place the skillet in the oven and cook until puffed up and golden brown, about 25 minutes. Serve with real maple syrup.

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