Savory Cheddar & Bacon Dutch Baby
A delicious and impressive oven pancake infused with sharp cheddar and crispy bacon, perfect for any meal of the day.
Ingredients
Main Ingredients
- 3 large 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)
- 1 tbsp honey or hot honey (optional, for serving)
Instructions
Preparation
- Place a cast-iron skillet (10–12 inch) in the oven. Preheat the oven to 425°F (220°C).
- In a blender, combine the 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 tablespoon of butter, and swirl to coat. Immediately pour the batter into the skillet.
Baking
- Sprinkle evenly with cheddar cheese and crumbled bacon.
- Bake for 20–25 minutes until puffed and golden brown at the edges.
Serving
- 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
Use room temperature eggs and milk for a smoother batter. The skillet must be hot when you pour the batter to help the edges puff.
