Savory Bacon And Cheese Dutch Baby Pancake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F.
• STEP 2.In a blender, combine eggs, flour, milk, salt, and pepper.
• STEP 3.Blend until smooth and well combined.
• STEP 4.Heat a cast iron skillet over medium heat and cook the bacon until crispy.
• STEP 5.Remove the bacon from the skillet and set aside.
• STEP 6.Pour the pancake batter into the hot skillet and top with the cooked bacon and shredded cheese.
• STEP 7.Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the pancake is puffed and golden brown.
• STEP 8.Remove from the oven and let it cool for a few minutes before serving.
• STEP 9.Slice the Dutch baby pancake into wedges and serve immediately.

Cooking Tips

• Make sure the skillet is hot before pouring in the pancake batter to ensure a crispy edge.
• You can add additional toppings like sautéed mushrooms, onions, or spinach to the Dutch baby pancake.
• Serve the savory bacon and cheese Dutch baby pancake with maple syrup or hot sauce for added flavor.

Storage and Serving

• Leftover Dutch baby pancake can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the pancake in a preheated oven at 350°F for 5-10 minutes, until heated through.
• Serve the savory bacon and cheese Dutch baby pancake with a side of fresh fruit or a green salad.