Pecan-Goat Cheese 
Dutch Baby

Pecan-Goat Cheese Dutch baby

If you enjoy a mix of sweet and savory tastes, you’ll like this Pecan-Goat Cheese Dutch baby.

Pecan-Goat Cheese 
Dutch Baby
Serves 3
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  1. 3 large eggs, at room temperature
  2. ½ cup whole milk, at room temperature
  3. 4 tablespoons goat cheese
  4. 1 teaspoon vanilla extract
  5. ½ cup all-purpose flour
  6. 1 tablespoon sugar
  7. ¼ teaspoon ground cinnamon
  8. ¼ teaspoon kosher salt
  9. 2 tablespoons unsalted butter, softened
  10. ½ cup pecan halves, toasted
  11. Garnish: cane syrup, crumbled goat cheese
  1. Preheat oven to 425°. Place a 
10-inch cast-iron skillet in oven 
to preheat.
  2. In a large bowl, whisk together eggs, milk, goat cheese, vanilla, 
flour, sugar, cinnamon, and salt for 
30 seconds.
  3. Carefully remove hot skillet from oven. Add butter to skillet; let melt. Pour batter into hot skillet.
  4. Bake until puffy and golden brown, 10 to 12 minutes. Top with pecans. Garnish with cane syrup and goat cheese, if desired. Serve immediately.
Taste of the South


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