SAVORY DUTCH BABY

1. Combine the eggs, milk, salt & pepper in a blender and whizz on a high speed for 1-2 minutes until very frothy. Add the flour and 2 tablespoons of chopped chives then blend on low for a few seconds, just to combine. 
   Allow the batter to rest while the oven preheats, this helps with the puff.
2. Place a 10" cast iron skillet in the oven preheat to 425° F.
3. Once the oven come up to temperature and the skillet is ripping hot, carefully add the butter to the skillet. Allow the butter to melt while the skillet is in the oven.
4. Remove the skillet from the oven and carefully pour the batter directly into the skillet on top of the melted butter, do not mix together. Top with the shredded Aged Gouda, then return to oven to bake for 20-25 minutes until the pancake has puffed up and the edges have started to turn a golden brown.

SAVORY DUTCH BABY TOPPINGS

1. While the Dutch Baby bakes, prepare the savory toppings. Heat a skillet over medium-high heat until hot but not smoking. Add cubed pancetta and cook, stirring occasionally, until crisp, about 6-8 minutes. Remove with a slotted spoon and set aside.
2. Turn the heat down to medium-low heat and add the kale. Toss the kale in the pancetta drippings to coat and sauté for 3-5 minutes until it cooks down but isn't soggy and limp. Remove from heat, spritz with a wedge of fresh lemon juice and toss to coat. 
3. Once you remove the Savory Dutch Baby from the oven, top with the sautéed kale, crispy pancetta, remaining chives, and a sprinkle of fresh grated Aged Gouda. Optionally serve with a dollop of Greek Yogurt and a fresh squeeze of lemon.