Herbed Parmesan Dutch Baby
By Joe
Source: King Arthur Baking — King Arthur Baking, Herbed Parmesan Dutch Baby Pancake.
A herbed parmesan dutch baby pancake recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 220°C. Mix the flour, salt, and pepper in a big bowl. Beat together the eggs and milk in a separate bowl. Beat the eggs/milk into the flour mixture till it has only just come together. Use an stick blender to smooth it out if the mixture is lumpy. Mix in the thyme plus chives (or tarragon). Melt this butter in one 12" cast iron or other oven-safe skillet over a medium-high flame. Carry on cooking till the butter smells nutty plus turns brown, 5 to 7 minutes; next swirl the skillet so this butter coats the bottom of the pan. Tip the batter into the skillet and strew the cheese and flaky sea salt over the top. Cook till the Dutch baby is risen plus amber, 20 to 25 minutes. Baking it one little less gives one softer interior, though less rise; baking it one little extra gives you extra puff plus a drier interior; both ways are good. Eat at once, using Sriracha plus/or lemon wedges on the side, if wanted. This is best served the day it is made, yet if there are leftovers store them in the fridge, well wrapped, for up to three days.
Storage
Keep covered in the fridge and use within a few days.
Why this label?
12.6 g protein for 239 kcal = 5.3 g per 100 kcal, so protein gives about 21% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 1.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 69 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 239 kcal |
| Protein | 12.6 g |
| Carbohydrate | 14.8 g |
| of which sugars | 1.3 g |
| of which free sugars | 0 g |
| Fat | 14 g |
| of which saturates | 7.2 g |
| Fibre | 0.6 g |
| Salt | 0.88 g |
Protein per 100 kcal
5.3 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
