A delightful twist on the classic Dutch Baby, this savory pancake bake is loaded with cheese and a hint of spice.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated to achieve the best rise for your pancake.
Place the butter in a baking dish and put it in the oven to melt and heat up.
Use a dish with high sides to allow the pancake to puff up nicely.
In a blender, combine the eggs, milk, salt, and pepper. Blend until smooth.
Blend just until combined to avoid overmixing.
Gradually add the flour to the blender and blend until just incorporated.
Add the flour in small batches to prevent lumps.
Pour the batter into the hot baking dish and return it to the oven.
Work quickly to keep the dish hot for a better rise.
Sprinkle the shredded cheese evenly over the batter.
Distribute the cheese evenly for consistent flavor.
Bake for 20-25 minutes, until the pancake is puffed and golden brown.
Avoid opening the oven door to maintain consistent heat.
Let the pancake cool for a few minutes before slicing and serving.
The pancake will deflate slightly as it cools, which is normal.
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