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Bacon-Cheddar Dutch Baby

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A Dutch Baby is a unique skillet pancake that can be either sweet or savory.  On April 15, 2014 we posted a recipe for a sweet Dutch Baby.  Today we are posting a recipe for a savory Dutch Baby that is fast becoming a requested dish at The Carriage House Inn Bed and Breakfast.

Ingredients:

  • 4 thick-cut bacon slices, chopped
  • 3 large eggs, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1/2 cup flour
  • 1 tablespoon unsalted butter, melted and slightly cooled
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 oz. sharp Cheddar cheese, shredded (about 3/4 cup)
  • 1 tablespoon finely chopped fresh chives

Directions:

  1. Preheat oven to 425°F.  Cook bacon in a 10-inch cast-iron skillet over medium heat, turning occasionally, until bacon is crisp and fat has rendered, about 10 minutes.  Remove from heat.  Transfer bacon to a plate lined with paper towels.  Reserve 1 1/2 tablespoons drippings in skillet.
  2. While bacon cooks, process eggs, milk, flour, melted butter, salt and pepper in a blender on medium speed until completely smooth, about 30 seconds, stopping to scrape down sides as needed.
  3. Return skillet to medium heat, let heat 1 minute.  Remove skillet from heat and pour batter into skillet.  Immediately transfer skillet to preheated oven.  Bake until Dutch Baby is puffed and golden brown, about 18 minutes.  Do not open oven while cooking!
  4. Remove Dutch Baby from oven.  Immediately sprinkle with cheese.  Return to oven, bake at 425°F until cheese melts, 1-2 minutes.  Sprinkle with bacon and chives.  Serve immediately.  Serves 4.

Helpful Hints

A Dutch Baby puffs up dramatically as it bakes.  Using room temperature ingredients and keeping the oven door shut will help it rise up in the skillet.

You can prepare your eggs to room temperature by cracking the eggs into a stainless steel bowl.  Place the bowl into a pan with about 1-inch deep warm water.  Allow the eggs to sit about 2 minutes until they have warmed.  Proceed as recipe directs.

We have made this in a 10-inch cast iron skillet or using 4 5-inch cast iron skillets.  Just divide the bacon fat between all 4 skillets.