You will need
¼ cup (60 ml) cake flour
1 T (15 ml) sugar
1 t (5 ml) finely chopped thyme leaves
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
4 T (60 ml) finely grated hard cheese
2 extra large eggs
½ cup (125 ml) fresh full cream milk
2 T (30 ml) butter, cut into pieces
chunky cottage cheese, smoked salmon trout, baby greens, and lemon cheeks or wedges
Method
In a small bowl whisk together flour, sugar, thyme, Garlic Pepper Seasoning and 2 T (30 ml) hard cheese.
Add eggs and milk to a food processor and blend until light and frothy. Add flour mixture and pulse to combine.
Do Ahead: Batter can be made up to 2 days ahead. Transfer to a medium jug, cover and chill. Stir before cooking.
Adjust the oven rack to the middle position and preheat the oven to 200°C. Heat a cast iron skillet over high heat. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Immediately transfer to oven and bake until puffed and golden brown, 12 – 15 minutes.
Sprinkle remaining grated cheese over Dutch Baby before serving with cottage cheese, smoked salmon trout, baby greens, and lemon cheeks or wedges.
Alternatively serve with bacon and grilled tomato.
