Bacon And Eggs Dutch Baby Pancakes Food

BACON EGG & CHEESE DUTCH BABY

Steps:

• Heat the oven to 420 degrees F. Chop and cook your bacon in a separate skillet, until crispy. Drain on a paper towel and set aside.
• Sift the flour, then put the flour, milk, eggs and salt into a blender and blend for 30 seconds or until smooth.
• Cut the butter into four pieces, and place them in a 10 - inch cast iron skillet. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter has melted.
• Take the pan out of the oven, and pour the batter into the pan. Work quickly and evenly sprinkle the cheddar cheese on top of the batter.
• Bake for 15 to 20 minutes, or until the center is set and sides are lightly browned. Do not open the oven during the first 15 minutes or your pancake might deflate.
• Cook the extra eggs to your preference, but the best is either poached or over easy because the yolk makes a delicious sauce.
• Top with your eggs. Sprinkle with the chopped bacon, chives, and your favorite hot sauce.

SAVORY BACON AND CHEESE DUTCH BABY PANCAKE RECIPE

Steps:

• Gather the ingredients.
• Heat a heavy 10-inch skillet over medium heat and add bacon. Cook bacon until it is crisp, turning to brown both sides. Remove bacon to paper towels to drain. Set aside.
• Shred cheese using a food processor with shredding disk or use a box grater. Set aside.
• Position an oven rack in the lower third of the oven. Preheat to 425 F.
• In a large bowl or in an electric blender, combine eggs, flour, milk, Dijon mustard, kosher salt, and pepper. Whisk or process until batter is smooth.
• Wipe heavy 10-inch skillet out, and add 3 tablespoons of butter. Place skillet over medium heat, and swirl butter so that it coats the bottom and sides. When foaming subsides, pour batter into skillet.
• Combine shredded cheese and cooked bacon, and sprinkle over the center of the egg batter, leaving an edge of about 1 inch to allow batter to puff as it bakes.
• Bake for about 15 to 17 minutes, or until pancake is browned and puffed around edges. Turn oven temperature down to 325 F, and let cook for about 3 to 5 minutes longer, or until set.
• Remove pancake from oven, and garnish with chives or parsley. Slice into wedges and serve hot.

EGGS AND BACON DUTCH BABY

Steps:

• Place 2 Tbsp. of the butter in a 10-inch oven-going skillet in a cold oven. Preheat oven to 425°F.
• Meanwhile, in a medium bowl whisk together flour, 1 Tbsp. of the herbs, the milk, eggs, salt, and pepper until smooth. Chop enough of the spinach to get 1/2 cup; stir into batter. Pour batter into hot skillet. Bake 25 minutes or until puffed and golden.
• Meanwhile, in an 8-inch skillet melt 1 Tbsp. of the butter over medium heat. Add garlic; cook 30 seconds. Add remaining spinach. Cook and stir 1 to 2 minutes or until wilted.
• Remove Dutch baby from oven and sprinkle with cheese; let stand 5 minutes (pancake will deflate during standing). In a small microwave-safe bowl melt remaining 2 Tbsp. butter; stir in remaining 1 Tbsp. herbs. Brush mixture over Dutch baby. Top with spinach and bacon. Cut into wedges; top each with an egg half.

DUTCH BABY POOFED PANCAKE

Steps:

• Preheat oven to 400 and put a cast iron skillet inside to get hot.
• Whisk or beat eggs.
• Add milk and oil and whisk again.
• Add flour and salt and whisk very well.
• Remove skillet from oven, melt butter and swirl to coat entire surface [wiping sides with a paper towel dipped in the butter].
• Pour in batter all at once.
• Return to oven and bake for 18-20 minutes - it's better not to be too golden brown on the underside - and may take a few (delicious) tries to figure what degree of doneness YOU like best with your oven and pan.
• Remove and serve at once garnished with slim lemon wedges and sprinkled with confectioner's sugar.
• I would think you could use a souffle or casserole dish but haven't tried it myself.

CHEF JOHN'S DUTCH BABIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
• Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

DUTCH BABY PANCAKE

Steps:

• Heat oven to 425* F.
• Either melt butter in an oven-proof skillet and remove from heat OR melt it in a regular saucepan and pour into a prepared (liberally buttered) pie pan.
• In a blender, combine the eggs and milk and whirl until foamy and pale.
• Add to the blender the vanilla, flour, sugar and salt.
• Whirl until fully blended.
• Pour batter into the melted butter--it will look like a dish of white soup with slicks of oil on top (not appetizing at all, I know).
• Bake in the oven about 18 minutes or until golden brown and puffy.
• Slice when the "puff" has deflated and serve with jam or sugar.