If you have never heard of a Dutch Baby then you are in for a treat. This “puffed pancake” is a unique substitute for the traditional breakfast items like pancakes and waffles. This recipe also utilizes Ayesha’s Brown Sugar Bacon.
6 strips thick cut bacon
3 tbsp brown sugar
1/3 cup milk
1/3 cup heavy cream
2/3 cup AP flour
2 tbsp unsalted butter
1/2 cup shredded
1 tsp mustard
1 tsp chives
Ingredients from your kitchen: Kosher salt, freshly ground black pepper
Tools and equipment needed: 10-inch cast iron skillet, baking sheet, blender.
- Make the bacon: Preheat oven to 425 degrees. Place an 8-inch cast iron skillet into the oven while it preheats. Place the strips of bacon on a sprayed baking sheet and sprinkle the brown sugar on top. Bake for 8 to 10 minutes or until the sugar has melted and the bacon is crispy. Remove bacon from oven, let cool and cut two slices into small pieces. Cover the other four slices in some foil to keep warm.
- Make the batter: Combine eggs, milk, heavy cream, flour, mustard, 1 tablespoon butter, ½ tsp salt, and ¼ tsp black pepper in a blender; blend until batter is smooth and thin, about 30 seconds. Chop the chives and set aside.
- Bake the Dutch Baby: Carefully remove the cast iron skillet from oven using an oven mitt and add remaining 1 tablespoon butter into the skillet, quickly and carefully swirling to coat the skillet with butter. Pour batter into the skillet and transfer to the oven. Bake in the oven until puffed and golden brown around the edges and cooked through, 20 to 25 minutes. Remove from oven.
- Add the toppings: Set oven to broil. Top Dutch baby with Cheddar cheese and chopped bacon. Return to the oven and broil until cheese is melted, about 3 to 4 minutes. Remove from oven and carefully place on a cutting board.
- Serve: Sprinkle the chives on top and cut into 4 slices.