Step 1: Preheat oven to 425 degrees F.
Step 2: In a bowl combine the first 3 ingredients (-pepper). In another bowl whisk together the eggs and milk and then whisk the wet ingredients into the dry mixture. Stir in herbs.
Step 3: In and 12 inch cast iron skillet (or another oven-safe skillet) over medium high heat melt the butter and then continue cooking for another 5 minutes or until butter is light brown, swirling to coat bottom of pan.
Step 4: Pour batter into skillet and then sprinkle with the cheese and fall sea salt over the top. Bake for 20-25 minutes or until the dutch baby is puffed and golden.
Step 5: Serve immediately while hot with sriracha an/or lemon wedges on the side.
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