Dutch Puff Pancake with Goat Gouda
This large, puffy baked pancake has more in common with a popover than it does pancake or soufflé. However, the spirit of a soufflé is intact, as beaten eggs add lift to the batter, allowing it to climb up the sides of the pan for a delightfully crisp, curled edge. Served from the pan with a topping of lightly sweetened sautéed apples or a drizzle of honey, it would make a good choice for brunch, especially with a few sausages on the side. The cheese we used is Uniekaas Dutch goat Gouda; you can substitute traditional Gouda made with cow’s milk.
- 4 large eggs at room temperature
- ½ cup whole milk at room temperature
- ½ cup all-purpose flour
- 2 ounces goat's milk Gouda grated (1/2 cup)
- ½ teaspoon sea salt
- 2 tablespoons unsalted butter
- Heat the oven to 450ºF.
- Beat the eggs with a whisk until well blended. Whisk in the milk. Combine the flour, grated cheese, and salt in a separate bowl. Stir the flour mixture into the egg mixture just until smooth.
- Meanwhile, add the butter to a 10-inch seasoned cast iron skillet and set in the oven to melt. When the butter is melted, remove from the oven and tilt the pan to let the butter coat the sides as well as the bottom. Pour the batter into the hot, buttered skillet.
- Bake until puffed, about 10 minutes. Meanwhile, prepare the apple topping (recipe below), if desired.
- Reduce the oven temperature to 350°F. Continue to bake the pancake until it is golden brown, about 10 minutes longer. Transfer the skillet to the table and cut the pancake into wedges in the pan. The pancake will gradually sink in the center like a popover. Serve with apple topping.
- APPLE TOPPING: Quarter, core, and seed two large apples (preferably HoneyCrisp variety). Cut each into 16 wedges. Melt 2 tablespoons butter in a 10-inch skillet over medium heat; add 1 tablespoon light brown sugar and ½ teaspoon cinnamon. Add the apples and stir to coat evenly. Cook, stirring occasionally, until the apples are tender but not mushy, 10 to 15 minutes. Serve warm.