Reminiscent of the Dutch Baby, this Cheesy Baked Puff Pancake is fluffy, light, and satisfying. This savory version is peppered with cheese and scallions; a brunch favorite!
- 4 large eggs
- 1 cup whole milk, warm
- 1 cup all purpose flour
- 2/3 tsp table salt
- 1/4 tsp freshly ground black pepper
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 TB salted butter for baking dish
- 2/3 cups shredded sharp cheddar
- 2 stalks scallions, thinly sliced
- Preheat oven to 425F, with rack on the 2nd to lowest position.
- In a bowl, whisk together first 7 ingredients (everything except butter, cheese, and scallions.)
- Place butter in an 8×8 ceramic or glass baking dish. Place in oven to heat the butter up until very hot, 5 minutes. Carefully remove the pan and immediately pour prepared batter on top of the hot butter (use rubber spatula to scrape all batter in.) Quickly toss shredded cheese on top and bake 20-23 minutes or just until edges are very puffy and cheese is bubbly (if edges brown too quickly, place a sheet of loosely tented foil over pancake.) Remove pancake, toss on the scallions, and let cool a few minutes before serving.
It’s normal for the edges to puff up quite a bit in the oven and then shrink a bit once it’s taken out. However, it should still remain pretty puffy and airy.
The center/bottom of pancake is typically a thicker/denser consistency than the edges.
For extra flavor boost, add crumbled/cooked bacon on top during baking.
- Category: breakfast, brunch