Breakfast food is my favorite food.  It is comforting and decadent all at once.  And loaded with butter!  This Dutch Baby Pancake is so easy to make.  It is put together in the blender and tossed into the pan.  I serve it with roasted asparagus and chive whipped cream.  Yum!  Just as good with a fried egg, some lox or sauteed mushrooms.  Early in them morning, lunch, an appetizer, or late night snack…this Dutch Baby is the way to go!

  • 4 Large Eggs
  • 3/4 cup Whole Milk
  • 3/4 cup All Purpose Flour
  • 4 tablespoons Butter
  • 1/4 cup chopped Chives
  • 3/4 cup grated Parmesan
  • Kosher Salt and freshly cracked Black Pepper
  1. Put a 10″ oven proof skillet in the oven and turn the heat up to 425.  The pan and the oven can heat up while you gather ingredients and make the batter.
  2. In a blender or a bowl with a whisk, mix together the eggs, milk, chives and half of the Parmesan.  Season well with salt and pepper.  When the liquid is fully blended, mix in the all purpose flour.
  3. Put the butter into the hot pan, let melt and start to brown, about 3 more minutes in the oven.  Pull the rack with the pan slightly out of the oven.  Pour in the batter, slide the rack back in and bake for 5 minutes.
  4. Sprinkle the rest of the Parmesan onto the pancake; continue to cook until golden brown and delicious, about 15 more minutes.  Serve with desired toppings.

Parmesan Roasted Asparagus

  • 1/2 pound of Asparagus, trimmed and cut into 2″ pieces
  • 1/4 cup grated Parmesan
  • 2 tablespoons Olive Oil
  • Kosher Salt and freshly cracked Black Pepper
  1. Mix everything together and spread on a baking sheet.  Roast at 425 for about 15 minutes.  The asparagus will be bright green, and the tips just starting to brown.

Chive Whipped Cream

  • 1/2 cup Heavy Whipping Cream
  • 1/4 cup chopped fresh Chives
  • Kosher Salt and freshly cracked Black Pepper
  1. Beat the cream to stiff peaks.  Fold in the chives, salt and pepper.  Serve!