Breakfast > Pancake > Dutch Baby Pancakes

Dutch Baby Pancake with Bacon and Cheese Recipe

Ingredients with Measurements:
- 2 tablespoons butter
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 4 slices bacon, cooked and crumbled
- 1/2 cup shredded cheese (cheddar, mozzarella, or a combination)

Special Equipment Needed:
- 9-inch cast iron skillet
- Whisk
- Oven mitts

Step-by-Step Instructions:
1. Preheat oven to 425°F. Place butter in the cast iron skillet and place in the oven to melt.

2. In a medium bowl, whisk together eggs, flour, milk, and salt until smooth.

3. Remove the skillet from the oven (using oven mitts) and pour the batter into the skillet. Sprinkle the bacon and cheese over the top.

4. Return the skillet to the oven and bake for 15-20 minutes, or until the edges are golden brown and the center is puffy.

5. Remove from the oven and serve warm.

Time:
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Temperature: 425°F
Serving Size: 4

Nutritional Information:
Calories: 250
Fat: 16g
Carbohydrates: 16g
Protein: 11g

Substitutions for Ingredients
- For the butter, you can use margarine or oil.
- For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
- For the milk, you can use almond milk or soy milk.
- For the bacon, you can use cooked sausage or ham.
- For the cheese, you can use feta, goat cheese, or any other type of cheese.

Variations:
- Add fresh herbs such as parsley, thyme, or rosemary.
- Add chopped vegetables such as bell peppers, onions, or mushrooms.
- Add diced apples or pears.
- Add a sprinkle of cinnamon or nutmeg.

Tips and Tricks:
- Make sure to preheat the oven and melt the butter before adding the batter.
- Use a whisk to mix the batter until it is smooth.
- Use oven mitts when removing the skillet from the oven.

Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes or until heated through.

Presentation Ideas:
- Serve with a dollop of sour cream or Greek yogurt.
- Sprinkle with chopped fresh parsley or chives.
- Drizzle with maple syrup or honey.

Garnishes:
- Chopped fresh parsley
- Chopped fresh chives
- Sliced almonds
- Chopped walnuts

Pairings:
- Fresh fruit
- Maple syrup
- Honey
- Whipped cream

Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Sauteed greens
- Hash browns

Troubleshooting Advice:
- If the edges of the pancake are browning too quickly, reduce the oven temperature to 400°F.

Food Safety Advice:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F for 5-10 minutes or until heated through.

Food History:
The Dutch Baby Pancake is a classic German breakfast dish that has been around since the early 1900s. It is believed to have originated in the United States, but it is popular in many countries around the world.

Flavor Profiles:
This Dutch Baby Pancake has a savory flavor from the bacon and cheese, and a hint of sweetness from the butter and milk.

Serving Suggestions:
- Serve with a dollop of sour cream or Greek yogurt.
- Sprinkle with chopped fresh parsley or chives.
- Drizzle with maple syrup or honey.

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Taste: Savory, Cheesy, Bacon, Rich, Comforting, Bacon-Y