More often served as a sweet breakfast dish, a Dutch baby/German pancake can easily provide a savory platform for any number of toppings. This version is seasoned with salt and pepper mixed with a scattering of shaved onion, topped with more onion, and peppered ham.
Whip two large eggs and a half cup each flour and whole milk into a froth. Pour into a hot, well-buttered skillet and pop into a very hot oven until puffed and browned. Serve with grated hard cheese and sour cream. Chives are nice.
