Savory Bacon And Cheese Dutch Baby Pancake Food
SAVORY BACON DUTCH BABY
Impress your brunch crowd with this savory, bacon-filled skillet pancake. The recipe calls for a 10-inch cast iron skillet, but you can use a smaller 8-inch skillet and the Dutch baby will puff up a little higher. Don't use a skillet larger than an 11-inch, however. This is an incredibly easy dish to prepare, but there are a few steps that are crucial for success. Make sure your ingredients are room temperature and leave the oven door closed the entire baking time. The Dutch baby will deflate almost immediately once you remove it from the oven, so plan on serving this immediately. This is not a make-ahead dish, so have your guests ready to go with forks in hand. It even resembles a pull-apart bread, which makes it an unexpected and fun appetizer. We recommend using thick-cut bacon in this recipe because the chopped pieces hold their shape when baked into the pancake. You get extra bacon flavor by using the reserved bacon fat to cook the batter.
Provided by Marianne Williams
Categories Breakfast
Time 35m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Cook bacon in a 10-inch cast-iron skillet over medium, turning occasionally, until bacon is crisp and fat has rendered, about 10 minutes. Remove from heat; transfer bacon to a plate lined with paper towels. Reserve 1 1/2 tablespoons drippings in skillet.
- While bacon cooks, process eggs, milk, flour, melted butter, salt, and pepper in a blender on medium speed until completely smooth, about 30 seconds, stopping to scrape down sides as needed.
- Return skillet to medium heat; let heat 1 minute. Remove skillet from heat, and pour batter into skillet. Immediately transfer skillet to preheated oven. Bake until Dutch baby is puffed and golden brown, about 18 minutes. Do not open oven while cooking.
- Remove Dutch baby from oven; immediately sprinkle with cheese. Return to oven; bake at 425°F until cheese melts, 1 to 2 minutes. Sprinkle with bacon and chives; serve immediately.
SAVORY DUTCH BABY
Top this savory version of fluffy dutch baby pancakes with smoked salmon and cream cheese, fried egg and avocado, or crispy bacon and cheddar.
Provided by Claire Saffitz
Categories Bon Appétit Breakfast Pancake Salmon Brunch Avocado Bake Lunch Dinner Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°F. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
- Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
- Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20-25 minutes. It will begin to deflate as soon as it comes out. Top as desired.
DUTCH BABY WITH BACON AND RUNNY CAMEMBERT
Most Dutch babies are sweet and often fruity. Not this one, which is topped with runny Camembert cheese and studded with bacon. It's savory, golden and perfect for a hardy brunch or light dinner. A word of caution: It deflates quickly, so be sure to serve it as soon as it comes out of the oven.
Provided by Melissa Clark
Categories breakfast, brunch, pancakes, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Place bacon in a 9-inch oven-safe skillet, then set over medium heat. Cook, stirring occasionally, until fat has rendered and bacon has browned on the edges, 7 to 10 minutes.
- Meanwhile, in a large bowl, whisk together flour, salt, pepper and baking powder. In a medium bowl, whisk together eggs and milk, then whisk egg mixture into flour. Stir in Parmesan and half the chives.
- Once bacon is crisp and brown, raise heat to medium-high, and add butter, stirring until melted. Pour batter into skillet, then quickly arrange Camembert pieces on top.
- Transfer pan to the oven, and bake until puffed and golden, 20 to 25 minutes. Sprinkle with remaining chives, and serve immediately.
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SAVORY DUTCH BABY RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (31)Estimated Reading Time 4 minsServings 4Total Time 50 mins
- Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
- Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
- Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon as it comes out. Top as desired.
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