Ingredients:

  • 4 large Eggs, room temperature
  • 1 cup (240 ml) Whole Milk, room temperature
  • 1 cup (120g) All-Purpose Flour, sifted
  • ½ tsp (2.5g) Fine Sea Salt
  • 4 Tbsp (56g) Unsalted Butter, divided
  • 4 oz (115g) Spanish Chorizo, cured and diced small
  • 2 cups (60g) Fresh Spinach, packed, washed and roughly chopped
  • ½ cup (60g) Sharp Aged Cheddar, grated
  • Freshly Ground Black Pepper, to taste
  • 1 Tbsp (5g) Fresh Chives, finely snipped, for garnish
  • Sour Cream or Crème Fraîche, optional, for serving

Instructions:

  1. Whisk/Blend Ingredients: Combine the room temperature eggs, milk, flour, and salt in a blender. Blend until completely smooth (about 30 seconds). The batter should resemble thin cream.
  2. Rest the Batter (Crucial Step): Pour the batter into a bowl, cover it, and allow it to rest at room temperature for a minimum of 30 minutes (up to 1 hour). This allows the gluten to relax, ensuring a lighter, higher rise.
  3. Cook Chorizo: Heat 2 Tbsp of the butter in a small pan over medium heat. Add the diced chorizo and cook until lightly crisp and it has released its vibrant red oil (about 5 minutes). Drain off excess fat if necessary.
  4. Wilt Spinach: Stir the chopped spinach into the chorizo and cook until just wilted (1 minute). Set aside immediately.
  5. Preheat Oven & Skillet: Place the remaining 2 Tbsp of butter into the 10-inch cast iron skillet. Place the skillet in the oven and preheat the oven to 425°F (220°C). Allow the pan to preheat for at least 10 minutes until the butter is completely melted and bubbling, and the pan is smoking hot.
  6. Quick Assembly: Carefully remove the piping-hot skillet from the oven. Swirl the melted butter around the pan to fully coat the sides.
  7. Pour and Fill: Immediately pour the rested batter into the centre of the smoking hot skillet. Quickly sprinkle the chorizo-spinach mixture evenly over the batter, followed by the grated cheddar.
  8. Bake (Hands Off): Return the skillet to the centre rack of the oven. Bake for 15 minutes without opening the door. Do not peek during this stage.
  9. Finish Baking: After 15 minutes, reduce the oven temperature to 350°F (180°C) and bake for another 5–8 minutes, until the centre of the pancake is set and the edges are deeply golden.
  10. Garnish and Serve: Remove the Dutch Baby immediately. Grind fresh black pepper over the top and scatter with fresh chives. Serve immediately, slicing into wedges tableside, optionally with a dollop of sour cream or crème fraîche.