The skillet hits the oven and, minutes later, blooms into a golden puff—edges soaring like pastry cliffs, center dotted with emerald asparagus and clouds of melting goat cheese. Set it in the middle of the table and watch Mom’s eyes widen: breakfast theatre in one pan.
Also called a German pancake, the Dutch baby was popularized in early‑1900s Seattle. Traditionally sweet, the batter’s dramatic rise inspired modern cooks to experiment with savory twists—perfect for brunch crowds who crave both show and substance.
Tender spring asparagus delivers grassy sweetness, while tangy chèvre melts into creamy pockets. A whisper of fresh thyme and a squeeze of lemon brighten the custardy base made from whole eggs and a touch of whole‑wheat flour for nutty depth.
Preheating the cast‑iron skillet with butter creates instant steam, causing batter to inflate. Whisking batter until silky—but not over‑mixed—keeps texture airy. Arranging blanched asparagus atop batter ensures spears roast gently as pancake puffs.
This savory Dutch baby bakes up in one sizzling skillet, featuring spring asparagus, goat cheese, and herbs—ready in under 30 minutes with zero flipping.
Collect eggs, milk, flour, seasonings, butter, asparagus, and goat cheese. Place a 10‑inch cast‑iron skillet on center rack of oven; preheat to 425°F.
Bring a pot of salted water to a boil, add the asparagus, and cook for 2–3 minutes until bright green and tender-crisp; immediately transfer to an ice bath to stop the cooking.
In a blender (or bowl with whisk), combine eggs, milk, flour, salt, pepper, thyme, and 1 Tbsp melted butter. Blend 20 seconds until smooth.
Let the batter sit for 5 minutes while the asparagus drains.
Carefully remove hot skillet; add 2 Tbsp butter, swirling to coat.
Quickly pour batter into skillet. Arrange asparagus spears in a sunburst pattern; scatter goat‑cheese crumbles over top.
Return skillet to oven. Bake 14–16 minutes until edges are deeply golden and center is set.
Remove skillet; sprinkle lemon zest over pancake. Slice into wedges directly in skillet and serve immediately.
Serve with arugula salad tossed in lemon vinaigrette or a side of smoked salmon ribbons.
This savory Dutch baby delivers maximum wow for minimal work—crisp edges, custardy center, and spring produce all in one skillet. It’s the edible equivalent of bringing Mom breakfast in bed with a bouquet attached.
• Brunch Board Anchor: Surround skillet with fresh fruit, mini muffins, and mimosa pitchers.
• Supper Side: Pair a wedge with creamy tomato soup for a light dinner.
Cool slices, then refrigerate in sealed container up to 2 days. Reheat 8 minutes at 350°F; edges recrisp nicely.
Post your puff pics using #DutchBabyDrama—show us your veggie variations, skillet sizes, and happy Mom reactions.