Ingredients with Measurements:
- 6 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 slices of bacon, chopped
- 2 cups fresh spinach, chopped
- 1/2 cup shredded Gouda cheese
- 2 tbsp unsalted butter
Special equipment needed:
- 12-inch cast-iron skillet or oven-safe pan
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a large mixing bowl, whisk together the eggs, flour, milk, salt, and pepper until smooth.
3. In a 12-inch cast-iron skillet or oven-safe pan, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pan and set it aside on a paper towel-lined plate.
4. In the same skillet, add the chopped spinach and cook until wilted, about 2-3 minutes. Remove the spinach from the pan and set it aside.
5. Add the butter to the skillet and let it melt. Once melted, pour the egg mixture into the skillet and sprinkle the cooked bacon and spinach over the top.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the pancake is puffed and golden brown.
7. Remove the skillet from the oven and sprinkle the shredded Gouda cheese over the top of the pancake.
8. Return the skillet to the oven and bake for an additional 2-3 minutes or until the cheese is melted and bubbly.
9. Remove the skillet from the oven and let the pancake cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat the oven to 425°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 390
Fat: 23g
Carbohydrates: 23g
Protein: 22g
Sodium: 590mg
Sugar: 3g
Fiber: 1g
Substitutions for ingredients:
- Instead of bacon, you can use ham or sausage.
- Instead of spinach, you can use kale or Swiss chard.
- Instead of Gouda cheese, you can use cheddar or Parmesan cheese.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and color.
- Use different types of cheese, such as feta or goat cheese.
- Add herbs like thyme or rosemary for extra flavor.
Tips and tricks:
- Make sure the skillet is hot before adding the egg mixture to ensure a crispy crust.
- Don't overmix the batter to avoid a tough pancake.
- Let the pancake cool for a few minutes before slicing to avoid it falling apart.
Storage instructions:
Store any leftover pancake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancake in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pancake on a large platter and garnish with fresh herbs like parsley or chives.
Garnishes:
Fresh herbs like parsley or chives.
Pairings:
This pancake pairs well with a side salad or roasted vegetables.
Suggested side dishes:
Side salad or roasted vegetables.
Troubleshooting advice:
- If the pancake is not cooked through in the center, bake it for an additional 5-10 minutes.
- If the pancake is too thin, use a smaller skillet or double the recipe.
Food safety advice:
Make sure to cook the pancake until it reaches an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Dutch pancakes, also known as Dutch babies, are a popular breakfast dish in the United States. They are believed to have originated in Seattle in the early 1900s.
Flavor profiles:
This pancake has a savory and slightly salty flavor from the bacon and Gouda cheese, balanced by the earthy taste of spinach.
Serving suggestions:
Serve this pancake for breakfast or brunch with a side of fresh fruit or a mimosa.
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Region: Dutch