Savory Cheddar & Scallion Dutch Baby with Hot Honey Drizzle

A savory twist on a brunch classic — this puffed Dutch baby brings sharp cheddar, fresh scallions, and a golden hot honey drizzle together in one light, crisp, unforgettable bite. Built for the ones who like their brunch with a little kick and a lot of heart.

Ingredients

• For the Dutch Baby:
• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (optional)
• 1/2 cup sharp cheddar cheese, shredded
• 2 scallions, thinly sliced
• 2 tbsp butter (for the skillet)
• For the Hot Honey Drizzle:
• 1/4 cup honey
• 1–2 tsp Frank’s RedHot (adjust to taste)

Instructions

1. Preheat oven to 425°F. Place a 10-inch cast iron skillet inside while the oven heats.
2. In a blender, combine eggs, milk, flour, salt, pepper, and garlic powder (if using). Blend until smooth, about 20–30 seconds. Let batter rest while the oven finishes preheating.
3. Carefully remove the hot skillet from the oven. Add butter and swirl to coat the bottom and sides.
4. Quickly pour the batter into the hot skillet. Sprinkle cheddar and scallions evenly over the top.
5. Bake for 18–22 minutes, or until puffed and deeply golden at the edges.
6. Meanwhile, in a small saucepan over low heat, warm the honey gently. Stir in Frank’s RedHot to taste. (Do not boil.)
7. Remove Dutch baby from oven. Drizzle generously with warm hot honey.
8. Slice and serve immediately.

Chef Paddy’s Tips

• Don't open the oven: Let it bake undisturbed to get the best rise and puff.
• Rest the batter: Even a short rest improves texture and lift.
• Adjust the heat: Add more or less Frank’s to control the kick in your drizzle.

Let’s cook with heart and hustle.