Savoury Dutch Baby with Pimento Cheese & Hot Honey

Batter:
- 3 large Eggs (must be room temperature)
- 1/2 cup All-purpose flour
- 1/2 cup Whole milk (room temperature)
- 1 tbsp Madagascar Vanilla Bean Sugar* (adds a subtle aroma that balances the salt)
- 1/4 tsp Salt
- 1/4 tsp Black pepper

For the Pan:
- 2 tbsp Unsalted butter

Toppings:
- 1/2 cup Well Seasoned Pimento Cheese Dip*
- 2 tbsp Chili-Infused or Hot Honey*
- 3 strips thick-cut bacon, cooked and crumbled
- Fresh chives or cilantro, finely chopped

*Available from Well Seasoned

1. Preheat and Prep: Place a 10-inch cast-iron skillet (or a heavy oven-safe frying pan) on the middle rack of your oven. Preheat the oven to 425°F (220°C). Having the pan screaming hot is the secret to the "loft."
2. Blend the Batter: In a blender, combine the eggs, flour, milk, Vanilla Bean Sugar, salt, and pepper. Blend on high for 30–45 seconds until the mixture is very smooth and frothy.
3. Pro Tip: Let the batter rest for 5 minutes while the oven finishes preheating to allow the flour to hydrate.
4. Melt the Butter: Once the oven is at temperature, carefully remove the hot skillet using a heavy-duty oven mitt. Drop the 2 tbsp of butter into the pan and swirl it around until it’s melted, foamy, and just starting to turn a nutty brown.
5. Bake: Immediately pour the batter into the center of the pan. Place it back in the oven and bake for 15–20 minutes.
6. Crucial Rule: Do not open the oven door during the first 15 minutes, or the steam will escape and the pancake will collapse!
7. The Finish: Once the Dutch baby is deep golden brown and the edges have climbed high above the rim of the pan, remove it from the oven.
8. Assemble: While the pancake is still steaming hot, dollop the Pimento Cheese Dip into the center. The heat from the pancake will soften the cheese into a rich sauce.
9. Garnish: Scatter the crumbled bacon over the top, drizzle generously with the Hot Honey, and sprinkle with fresh herbs.