Preheat your oven to 425 degrees F (220 degrees C). Place the cast iron pan in the oven while it preheats to get it nice and hot.
In a blender, combine two
Milk (2/3 cup)
All-Purpose Flour (1/3 cup)
Corn Starch (1/3 cup)
Salt (1 tsp)
Granulated Sugar (1/2 tsp)
. Blend until smooth and well combined. You know the batter is ready when small bubbles are noticeable on the surface.
Once the oven is preheated, carefully remove the hot cast iron pan. Add the
Unsalted Butter (2 Tbsp)
to the pan and let it melt, swirling it around to coat the bottom and sides evenly.
Pour the batter into the hot greased pan. Place the pan back in the oven and bake for 13-15 minutes or until the Dutch baby pancake is puffed up and golden brown on the edges.
While the pancake is baking, prepare your toppings. Crack and season the three additional
in individual bowls with salt and
Ground Black Pepper (to taste)
. Also, cut your
Spring Onions (1 stalk)
into a biased cut and hand tear the
Cooked Ham (1 slice)
into large pieces.
Once the pancake is done, carefully remove the pan from the oven using oven mitts. Then, carefully pour the eggs, sliced spring onions, ham, and
Shredded Cheddar Cheese (1/4 cup)
over the top. Return the Dutch baby back to the oven for 4 minutes or until the eggs are almost cooked through.
Once done, remove the Dutch baby from the oven, slide two spatulas under it, and carefully transfer it onto a cooling rack to allow the steam to escape (avoiding a soggy end product) and allow the eggs to cook through thoroughly.
Once cooled, serve the Dutch baby pancake immediately, using a small cut-off as a dipping piece. Enjoy!