Since you’re looking for a solid brunch option, a Savory Dutch Baby is a fantastic choice. It’s essentially a giant, puffed-up pancake baked in a cast-iron skillet. It looks impressive but requires very little active prep time, leaving you more room to enjoy your morning.Savory Herb and Parmesan Dutch BabyThis version leans into earthy flavors and works perfectly as a standalone meal or paired with a side of thick-cut bacon.

Prep time:

10 mins

| Cook time:

20 mins |

Serves: 2–4Ingredients| Category | Item | Quantity ||—|—|—|| The Batter | Large eggs (room temperature) | 3 || | Whole milk (room temperature) | ½ cup || | All-purpose flour | ½ cup || | Grated Parmesan cheese | ¼ cup || | Fresh herbs (chives, thyme, or parsley) | 1 tbsp, minced || | Salt and Black pepper | To taste || The Pan | Unsalted butter | 3 tbsp |Instructions * Preheat the Oven: Place a 10-inch cast-iron skillet inside the oven and preheat to 220°C (425°F). Getting the pan bone-searing hot is the secret to the “lift.” * Whisk the Batter: In a blender or a medium bowl, combine the eggs, milk, flour, salt, and pepper. Process or whisk until completely smooth with no lumps. Stir in the minced herbs and half of the Parmesan by hand.

* Melt the Butter:

Once the oven is ready, carefully remove the hot skillet. Drop the butter in and swirl it until it’s melted and foamy (be careful not to let it burn). * Pour and Bake: Quickly pour the batter into the center of the skillet. Sprinkle the remaining Parmesan over the top. * The Rise: Slide the skillet back into the oven. Bake for 15–20 minutes until the edges are high, puffed, and a deep golden brown. Do not open the oven door during the first 15 minutes, or it might deflate!

* Serve:

Remove from the oven and serve immediately. It will start to settle as it cools, which creates a perfect “bowl” for toppings.Variation IdeasIf you want to branch out from the savory side, you can easily pivot this into a Sweet Classic: * Omit the herbs, pepper, and cheese. * Add a teaspoon of vanilla extract and a tablespoon of sugar to the batter.

* Top with fresh lemon juice and a heavy dusting of powdered sugar once it comes out of the oven.

Would you like me to find some local spots in the Nicola Valley that serve a great traditional brunch if you’d rather head out?

Art of Photography, be a bird of a feather will you..

sweet harmony