Savory Cheddar & Bacon Dutch Baby Recipe
This Savory Cheddar & Bacon Dutch Baby is a delightful, puffed oven pancake that combines the richness of sharp cheddar cheese with crispy bacon. Baked in a hot cast-iron skillet, it offers a perfect balance of savory flavors and a light, airy texture, enhanced with fresh herbs and an optional drizzle of honey for a subtle sweet contrast. Ideal for brunch or a comforting breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
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 the skillet: Place a 10 to 12-inch cast-iron skillet in the oven and preheat the oven to 425°F (220°C) to ensure the pan is very hot for baking.
- Prepare the batter: In a blender, combine the eggs, all-purpose flour, whole milk, melted butter, salt, and black pepper. Blend the mixture until it becomes smooth and slightly frothy. Let the batter rest for 5 minutes to relax the gluten and produce a better rise.
- Butter the skillet and add batter: Carefully remove the hot skillet from the oven, add 1 tablespoon of butter to it, and swirl the pan to coat the bottom and sides evenly with the melted butter. Immediately pour the batter into the hot skillet to start the cooking process.
- Add cheese and bacon: Evenly sprinkle the shredded sharp cheddar cheese and crumbled cooked bacon over the batter in the skillet, distributing them throughout for balanced flavor.
- Bake the Dutch Baby: Place the skillet back in the oven and bake for 20 to 25 minutes, until the Dutch baby is puffed up and golden brown at the edges, indicating a perfect bake and airy texture.
- Garnish and serve: Remove from the oven and sprinkle freshly chopped parsley and chives over the top. For a sweet-savory flavor contrast, optionally drizzle with honey or hot honey. Slice into wedges and serve warm straight from the skillet.
Notes
- Use room temperature eggs and milk for better batter consistency and rise.
- Make sure the cast-iron skillet is very hot before adding the batter to achieve optimal puffiness.
- For a spicier kick, try hot honey as a drizzle instead of regular honey.
- Fresh herbs add brightness—feel free to adjust quantities or substitute with other fresh herbs like thyme.
- This recipe can be doubled or tripled using a larger pan or multiple skillets.
Find it online: https://forkoria.com/savory-cheddar-and-bacon-dutch-baby-recipe/
