avocado toast dutch baby
You ain't never seen a pancake like this, baby.
Ingredients
- 4 tbsp butter, divided
- 4 eggs, at room temperature
- 2/3 cup all purpose flour
- 2/3 cup whole milk, at room temperature
- 1/2 tsp kosher salt
- 1/2 cup sharp white cheddar cheese, grated
- 1 tbsp everything seasoning
- 1 avocado, sliced
- 1/4 cup pickled red onions, plus more for serving
- extra virgin olive oil, fresh basil, cracked black pepper, and sour cream or Greek yogurt
Instructions
- Place a 10-inch cast iron skillet in the oven and preheat oven to 450 degrees.
- Melt 2 tablespoons of the butter in the microwave. In a large bowl, vigorously beat the butter with the eggs, flour, milk, and salt, until very frothy and smooth, about 1-2 minutes. There should be no large lumps in the batter.
- Toss the shredded cheese with the everything seasoning.
- Remove the skillet from the oven and quickly toss the remaining 2 tablespoons of butter into the pan, swirling around the bottom until the butter melts. Pour in the batter, then sprinkle the cheese mixture evenly overtop.
- Bake for 18-20 minutes until the pancake is very puffy and golden brown. DO NOT OPEN THE OVEN DOOR IN THE FIRST 15 MINUTES OR ELSE YOU'LL HAVE A FLATASS PANCAKE.
- Top the pancake with the avocado slices, pickled red onions, and dollops of Greek yogurt. Sprinkle with flaky salt and black pepper, and drizzle with good olive oil. Alternatively, you can slice the Dutch baby and garnish each individual portion as desired.
Notes
*Pickled red onions: Thinly slice one medium-sized red onion and set in a jar. Bring 1/2 cup of water just to a boil, then remove from heat and stir in 1/2 cup white vinegar, 1 tablespoon sugar, and 1 tsp kosher salt. Pour the mixture over the onions and let sit at least 30 minutes, but preferably overnight.