Savory Dutch Baby

Ok, so this takes me wayyy back. All the way to Merrillville, Indiana at the Original Pancake House(unfortunately, this place has closed in this city, but to my surprise they have one out here in Arizona!). We use to go here after church on Sunday's. The wait was always at least 45 minutes. Every time we would go, my dad would always order the apple pancake and I would always get the broccoli cheddar omelet, which always came out looking like this. It was the fluffiest omelet I've ever had in my life. So amazing and light. It was just perfection. So when I was thumbing through the April issue of Bon Appetit, and came across this, I just knew i had to give it a whirl. When I took that first bite, I was so glad I did.

Kitchen tools needed: Cast Iron skillet - if you don't have one, go now and run. Every kitchen needs to have one of these. Hit up Target or Sur La Table. I have the small one, two of them. They also have mini ones now, that I think are amazing. You can make so many individual sides in them, like Mac and cheese. Ummmm yea! Immersion blender/Blender - I used the hand immersion blender. It worked perfectly. Ingredients: So I cut the original recipe in half and made some adjustments, so this can work for one or two people. Depends on how hungry you are. I inhaled this one all by myself. hahahah It's super light, even though it looks huge. If you are using a large cast iron skillet, just double this recipe. 1 large egg 3 T. liquid egg whites 1/3 c. fat free half and half ( I use this in my coffee and I feel like it just made the batter so much better than using regular milk) 1 T. room temperature butter 1/4 c. all purpose flour 1 T. cornstarch freshly ground black pepper and salt Then whatever you would like to top it with Directions: Preheat your oven to 450 and place the cast iron skillet in the oven while it preheats. Once, it's preheated leave the cast iron skillet in the oven for 25 minutes to get it nice and hot. Do Not skip this. It's really important. Set your egg and butter out so it has time to come to room temperature. Fetch all of your ingredients and start your prep. When the skillet has only 15 minutes left to warm up in the oven, crack the egg and place the egg whites in the blender. Blend until very frothy. While running, gradually add in your half and half, then butter. Blend about 30 seconds. Finally, add in 1/4 c. of flour, 1 T. of cornstarch, salt and pepper.

Remove skillet from oven and swirl around a pat of butter. Immediately pour in batter. Bake until pancake is puffed and browned at edges. Around 25 minutes. Please note, I took mine out with 6 minutes left, so make sure you keep an eye on it. Then top the pancake with whatever you like. Mixed berries and whipped cream. Super easy and simple. For mine we had Mexican earlier in the week and I really wanted to use the ingredients we had on hand. So I sautéed some onion, garlic and peppers in a skillet with salt and pepper for about 10 minutes while the pancake was cooking. Then I added in some tomato and a 1/4 c. of pinto beans. Topped it of with some jalapeño greek yogurt dip and fresh cilantro. AMAZING!!!! You could also sauté some kale with onions and finely grate some white cheddar cheese over it and roughy chopped extra crispy bacon. I really hope you give this a try!

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