(This batter doubles well if you want to scale up.)
The below recipe will make a Dutch Baby for 2 people
For the pancake
1 cup Gouda cheese, shredded
4 slices of bacon
4 oz mushrooms, sliced
1/4 green apple, thinly sliced
2 Tbsp of mixed fresh herbs such as thyme, sage, rosemary and chives
Maple Syrup (optional)
Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
Cook your bacon (in a different skillet from the one being preheated) until just crisp. Remove bacon from skillet and leave a bit of the bacon grease. Cut your bacon strips in half once cooled.
Saute the mushrooms in a bit of the bacon grease and add half of the herb mixture. Saute for about 4 minutes or until the mushrooms have softened and released some of their moisture. Set aside.
Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. melted butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine.
Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning).
Scatter cheese on top of batter. Place sliced apples and bacon on top of the cheese and then add the mushrooms.
Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon as it comes out. Sprinkle the remaining herbs on top. Serve with a drizzle of Maple Syrup if desired.