Spring Green Dutch Baby Pancake (or Avocado Toast Dutch Baby)

Directions

1. Preheat your oven to 425 F. Place a 10" cast iron pan on the stove over medium heat to warm.
2. Whisk together milk, eggs, flour, salt and pepper in a small bowl. Slice your shallot (or the white part of your spring onions) and garlic clove as thinly as you can. Set aside. Gather up a selection of greens and herbs that inspires you. I'd suggest a larger handful of greens and smaller one of herbs, but let your heart guide you. Roughly chop or tear your greens, herbs, and (if using) spring onion greens to aesthetically pleasing, bite-sized pieces.
3. Toss your butter into the cast iron, swirling it around to coat the bottom and sides of the pan. Add the sliced shallot or onion and garlic. Stir and cook until just past transparent to lightly caramelized. Sprinkle the greens and herbs evenly over your onions and garlic. Pour the batter on top and immediately move the pan to the middle rack of your preheated oven. It's ok, and even preferable for some greens to peek out from the batter. They create a beautiful impression of foliage baked into the pancake.
4. Bake for 20-25 min. Or until the pancake has risen and is golden on top.
5. While your pancake is baking, prep your toppings. We'll start with the Burnt Garlic Powder as this takes the longest. Pour about 2 tablespoons garlic or onion powder into a small, dry skillet. Heat slowly over a low to medium-low heat stirring constantly. Be patient. You'll see the powder start to change color as it heats. It will smell wonderful. Continue stirring as it starts to get sticky and caramelize. Keep going. Eventually, any stickiness will subside as it gets darker to a deep, caramelized, granular state. That's about where you want to stop and remove it from the heat. It will be darkly colored, but not blackened. You don't want to see any smoke. It should have increased in size to about half again it's original size. This can take anywhere from 8-15min or more if you make a larger batch. Set it aside in a small bowl or heat-proof container to cool.
6. If you are topping your pancake with eggs, cook those at the end of your pancake cooking time, about 5 minutes before you'd like to serve. I like to do a quick sunny-side up or overcast egg in the skillet for a runny yolk. If you are using avocado, halving and slicing it works nicely here. You can chop or tear up some additional herbs, if you like.
7. When your pancake is golden and puffy, take it out, and loosen from the pan with a metal spatula. If your pan is well seasoned and greased, it shouldn't stick very much. Slide it onto a serving plate & cut into wedges. Top with any combination of cooked eggs, avocado, creme fraiche, sour cream, herbs that your heart desires. Sprinkle a little salt and some burnt garlic powder on top to finish with some extra flavor.