Cheese, Herbs and Mushroom Dutch Baby

I have mentioned on several occasions that breakfast is my favorite meal of the day.  It’s a great opportunity to start the day on a good note. When we are not out to brunch with friends, I like to prepare something special for my family on the weekends.  Making a Dutch baby pancake pretty much elevates our meal to celebration status.  Recently I came across a recipe for a savory version and it made me wonder why I didn’t think of this myself!  Adding cheese, herbs and mushrooms to something that is already so amazing is nothing short of brilliant!
This recipe is adopted from Jenn Yee’s blog, Deliciously Noted.  I used Kirkland brand organic no-salt seasoning, which is a blend of 21 herbs and spices.  For the toppings I used Kerrygold Dubliner, which is an aged cheese with a hint of sweetness, and Trader Joe’s frozen mushroom medley, which is precooked and seasoned with olive oil, parsley and garlic.  You can omit the mushrooms if you're not a fan.
2 Tbsp. butter, unsalted
1 cup milk, whole
4 eggs
¾ cup flour, organic unbleached (I used spelt flour)
¾ tsp sea salt
½ tsp ground black pepper
2 Tbsp. mixed herbs
1/3 cup mushrooms, cooked (optional)
¾ cup shredded cheese
Preheat the oven to 425 F.
Place the butter in a 10-12” ovenproof skillet or pan, and place in the oven until the butter is bubbly.
Meanwhile, mix the milk, eggs, flour, salt, pepper, and herbs in a blender until smooth.
Remove the pan with the hot butter from the oven and pour in the batter. 
Top with mushrooms and shredded cheese.
Place back into the oven and bake for an additional 20-25 minutes, or until the pancake is puffed and browned on the edges.