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Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe skillet in the oven while it preheats.

In a medium bowl, whisk together the flour, milk, eggs, granulated sugar, and salt until smooth. The batter should be the consistency of heavy cream.

Stir in the chopped chives, parsley, and shredded cheddar cheese into the batter.

Carefully remove the hot skillet from the oven. Add the butter to the skillet and swirl it around to coat the bottom and sides as it melts.

Pour the batter evenly into the hot, buttered skillet.

Return the skillet to the oven and bake for 20-25 minutes, or until the Dutch baby is puffed up, golden brown, and set in the center.

Serve immediately, cut into wedges.


Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe skillet in the oven while it preheats.

In a medium bowl, whisk together the flour, milk, eggs, granulated sugar, and salt until smooth. The batter should be the consistency of heavy cream.

Stir in the chopped chives, parsley, and shredded cheddar cheese into the batter.

Carefully remove the hot skillet from the oven. Add the butter to the skillet and swirl it around to coat the bottom and sides as it melts.

Pour the batter evenly into the hot, buttered skillet.

Return the skillet to the oven and bake for 20-25 minutes, or until the Dutch baby is puffed up, golden brown, and set in the center.

Serve immediately, cut into wedges.
