nana , I believe you asked in the German pancake thread about making a savory version. I still haven't tried it, but I ran across this recipe the other day and thought I would share.
Savory Dutch Babiesblog.kingarthurflour.com/2018/12/24/baking-dutch-baby-pancakes/Baking Dutch baby pancakes
Gather together your ingredients:
1 cup + 2 tablespoons (128g) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon kosher salt or 3/8 teaspoon table salt
1/2 teaspoon freshly ground black pepper
8 large eggs
3/4 cup (170g) whole milk
2 tablespoons finely chopped fresh thyme
2 tablespoons minced fresh chives
4 tablespoons (57g) unsalted butter
3/4 cup (85g) grated Parmesan cheese
flaky sea salt, for garnish
Preheat your oven to 425°F.
In a large bowl, whisk together the flour, salt, and pepper. In a separate bowl, whisk together the eggs and milk.
Whisk the liquid ingredients into the dry ingredients. If your mixture is lumpy, like mine was, give it a quick whirl in the blender and it’ll smooth out like a charm.
Stir in the herbs. The recipe calls for thyme and chives, but another great addition is tarragon.
Melt the butter in a 12″ skillet over medium heat. Continue to cook the butter, swirling the pan occasionally, until it smells nutty and browns slightly.
Pour the batter into the pan with the butter. Sprinkle the cheese and flaky salt in an even layer on top.
Place the pan in the oven and bake for 20 to 25 minutes. The longer baking time will yield a drier and more golden pancake.
Carefully remove from the oven (the pan handle is hot!) and serve immediately.