Photo by Michael Piazza / Styled by Catrine Kelty

Serves 6 

1⅓ cups (186g) all-purpose flour 
1 tablespoon sugar 
½ teaspoon coarsely ground black pepper, divided 
½ teaspoon kosher salt, divided 
6 large eggs 
1 cup (240mL) whole milk 
2 tablespoons extra-virgin olive oil, divided 
1 teaspoon minced chives 
½ teaspoon minced fresh thyme 
2 tablespoons unsalted butter 
1½ ounces Parmigiano-Reggiano cheese, shredded (½ cup), divided 
1 pint cherry tomatoes, halved if small or quartered if large 
3 cups (85g) arugula 
1 teaspoon grated lemon zest plus 1 tablespoon juice

Whisk flour, sugar, ¼ teaspoon black pepper and ¼ teaspoon salt in a large bowl. Whisk milk, eggs and 1 tablespoon olive oil together in a second bowl. Whisk ⅔ of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth. Add chives and thyme and whisk to combine. Leave whisk in batter and allow to rest.

Adjust the oven rack to the lower-middle position, place a 12-inch cast-iron or other oven-safe nonstick skillet on the rack and set the oven to 425°F.

When the oven is hot, add remaining butter to the skillet and return to the oven until foaming subsides and the butter is lightly browned, 30 to 60 seconds.

Carefully remove the skillet from the oven and swirl so the butter coats the bottom of the pan. Whisk batter one last time to combine, then pour into the skillet. Sprinkle evenly with ¼ cup Parmigiano. Bake until the pancake is puffed, and its top is well browned, 18 to 22 minutes.

While Dutch baby bakes, place tomatoes, arugula, remaining olive oil, lemon zest, lemon juice and remaining salt and pepper in a bowl and toss to combine. Season with additional salt to taste.

Add tomato salad to top of Dutch baby, garnish with remaining Parmigiano and serve.

This recipe appeared in the Summer 2022 issue as part of a larger story called Triple Dutch.