Description
An exciting twist on the classic Dutch baby pancake, featuring sharp cheddar and crispy bacon, perfect for breakfast, brunch, or a light dinner.
Ingredients
- 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 for 5 minutes.
- Carefully remove the hot skillet from the oven, add 1 tbsp of butter, and swirl to coat the bottom.
- Immediately pour the batter into the skillet.
- Sprinkle evenly with cheddar cheese and crumbled bacon.
- 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
For best results, use room temperature ingredients and ensure the oven is fully preheated. Serve with fresh fruit or a light salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American