Description
A delightful and savory dish featuring a fluffy Dutch baby pancake topped with sharp cheddar cheese and crispy bacon.
Ingredients
Scale
- 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
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon (cooked crisp and crumbled)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp chives (optional)
- 1 tbsp butter (for the skillet)
- Drizzle of honey or hot honey (optional, for serving)
Instructions
- Place a cast-iron skillet (10–12 inch) in the oven. Preheat to 425°F (220°C).
- In a blender, combine eggs, flour, milk, melted butter, salt, and pepper. Blend until smooth and slightly frothy. Let rest 5 minutes.
- Carefully remove hot skillet from oven, add 1 tbsp butter, and swirl to coat. Immediately pour batter into skillet.
- Sprinkle evenly with cheddar cheese and bacon pieces.
- Bake for 20–25 minutes until puffed and golden brown at the edges.
- Sprinkle with parsley and chives. Optionally drizzle with honey or hot honey for a sweet-savory kick.
- Slice and serve warm straight from the skillet.
Notes
- Ensure the skillet is very hot before adding the batter for the best rise.
- Feel free to customize toppings with other herbs or cheeses.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg