Description
This Savory Cheddar & Bacon Dutch Baby is a delightful oven-baked pancake that puffs up golden and crispy around the edges, filled with sharp cheddar cheese and crispy bacon for a perfect savory breakfast or brunch dish. Infused with fresh herbs and an optional drizzle of honey, it balances rich, cheesy flavors with a subtle hint of sweetness.
Ingredients
Scale
Batter
- 3 large eggs (room temperature)
- ½ cup all-purpose flour
- ½ cup whole milk (room temperature)
- 2 tbsp unsalted butter (melted)
- ½ tsp salt
- ¼ tsp black pepper
Toppings
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon (cooked crisp and crumbled)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp chives (optional)
For Cooking
- 1 tbsp butter (for the skillet)
Optional Serving
- Drizzle of honey or hot honey (optional, for serving)
Instructions
- Preheat Skillet and Oven: Place a 10–12 inch cast-iron skillet in the oven and preheat it to 425°F (220°C). This ensures the skillet is very hot for optimal puffing.
- Prepare Batter: In a blender, combine eggs, all-purpose flour, whole milk, melted butter, salt, and black pepper. Blend the mixture until smooth and slightly frothy. Let the batter rest for 5 minutes to allow the flour to absorb the liquid for better texture.
- Butter the Hot Skillet: Carefully remove the hot skillet from the oven and add 1 tablespoon of butter. Swirl it around to coat the skillet evenly, preventing sticking and aiding browning.
- Add Batter and Toppings: Immediately pour the rested batter into the buttered skillet. Evenly sprinkle shredded sharp cheddar cheese and the crumbled crispy bacon over the batter.
- Bake the Dutch Baby: Place the skillet back in the oven and bake for 20–25 minutes or until the Dutch baby is puffed up and golden brown around the edges.
- Garnish and Serve: Remove from the oven and sprinkle chopped fresh parsley and optional chives on top. For a sweet-savory contrast, drizzle with honey or hot honey if desired. Slice and serve warm straight from the skillet.
Notes
- Ensure the skillet is very hot before adding batter to achieve the best rise and crispy edges.
- Customize the toppings with other herbs like thyme or rosemary and different cheeses such as Gruyère or mozzarella.
- Serve immediately for the best texture as the Dutch baby will deflate slightly as it cools.
- Handle the hot skillet with care when removing from the oven and pouring batter.
