Savory Parmesan Dutch Baby – Hiland Dairy

Ingredients

• 5 large eggs
• 1 cup (130g) all-purpose flour
• 1 cup Hiland Vitamin D Milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 2 tablespoons finely chopped chives
• 1 tablespoon fresh thyme leaves
• 1 oz Parmesan, finely grated on microplane
• 5 tablespoons Hiland Unsalted Butter
• 6-8 oz burrata, room temperature
• 4 slices prosciutto, torn
• 2 handfuls baby arugula
• 1 tablespoon olive oil
• Squeeze of lemon juice
• Kosher salt to taste
• Place a 12-inch cast iron skillet on the center rack of your oven and preheat to 425°F. Ensure there is plenty of space for the pancake to rise.
• In a blender, combine the eggs, flour, milk, salt, and garlic powder. Blend on high for 30 seconds until completely smooth and frothy.
• Pour the batter into a bowl and stir in the chives and thyme by hand. Let the batter rest for 20 minutes at room temperature.
• Once the oven is preheated, carefully remove the hot skillet using an oven mitt. Add the 5 tablespoons of butter, swirling until it is melted, bubbling, and foamy.
• Quickly pour the batter into the center of the skillet. Immediately sprinkle the Parmesan cheese evenly over the top of the batter.
• Transfer the skillet back to the oven. Bake for 20–25 minutes without opening the door. The Dutch baby is done when the edges are tall, deep golden brown, and crispy, and the center is just set.
• While the pancake is cooking, bring the burrata to room temperature, tear the prosciutto into small pieces, and toss the arugula with olive oil, lemon juice, and salt.
• Remove from the oven, top with burrata, prosciutto and dressed greens. Serve immediately.