I looked at pictures of Dutch Baby’s on line to try to figure out what to expect. Every picture was different! Some were flat and rose only slightly and some were totally puffy in the middle. What fun I had watching through the oven door. It kept puffing up until I thought it would explode. I knew that once I removed it from the oven it would deflate so I worked really fast to get a picture. It was like a cheesy, cherry custard pancake. I topped mine with honey and a little lemon juice and then sprinkled it with powdered sugar. You could also top it with more cherries.
Heat oven to 425 degrees. Place cast iron skillet in oven. When pan is almost hot, add butter and cherries and heat until cherries are bubbling.
While skillet is heating, combine eggs, milk, sugar, nutmeg, ginger, cloves and salt in a blender or mixer and mix until smooth. Carefully remove hot skillet from the oven and pour batter into pan, sprinkle cheese on top and return to oven. Cook for 20 to 25 minutes or until sides of Dutch Baby are pulling away from pan and it is puffed up and browned. Do not open door while your Dutch Baby is cooking or it will not rise. Remove from oven and enjoy your own personal Dutch Baby Masterpiece! Carefully remove to a serving plate and top with powdered sugar, honey or anything else you like.