Bacon Egg & Cheese Dutch Baby
What is a Dutch Baby?
A Dutch baby, also known as a German pancake is a giant American popover. Dutch babies are baked in the oven, unlike your typical pancakes. It also contains no leavening ingredients like baking powder. This means that it will deflate as soon as it’s removed from the oven. The texture is a crossover between a thin pancake and a crepe. They can be served savory or sweet and with any toppings/sauces that you prefer. This Bacon Egg & Cheese Dutch Baby is one of my favorite ways to eat them!
The idea for a Dutch baby most likely originated from the German Pfannkuchen. Dutch babies were introduced in the first half of the 1900s at Manca’s Cafe in Seattle. While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca’s daughters, where “Dutch” perhaps was her corruption of the German word deutsch. This dish was Originally served as three small German pancakes with powdered sugar and fresh squeezed lemon juice. This is where the “baby” part of the name was born. Eventually a full size serving, labeled the “Big Dutch Baby” gained popularity. This is the Dutch Baby we know today. The funniest thing about this is if you don’t know what a Dutch Baby is, the name won’t give anything away!
Savory or Sweet?
While I love both savory and sweet Dutch babies, I’m particularly fond of this Bacon Egg and Cheese version. It’s an entire breakfast all in one and is almost reminiscent of a breakfast pizza. You can customize it with your favorite cheeses, meats, egg preparation and sauces. I personally think the best eggs are either poached or over easy. They make a great “sauce” for this Dutch Baby. I do have another favorite “dessert” version of this recipe the:
Chocolate Dutch Baby with Nutella
Why should you try a Dutch Baby?
While I am from a German family and even grew up around a town of German immigrants, I didn’t have my first Dutch Baby till college. I went to a restaurant that was famous for them and laughed at the name for a bit. However, once I actually ate one I was an instant fan.
I started making them at home and was so surprised how easy it was to do. They use very few ingredients and it’s as simple as mixing them all together and pouring them in a hot, buttered cast iron pan. Put the pan in the oven and leave it to do its own thing. The result looks so decadent but with very little effort.
Bacon Egg & Cheese Dutch Baby Step by Step:
Heat the oven to 420 degrees F. Chop and cook your bacon (or whatever meat you prefer) in a separate skillet, until crispy. Drain on a paper towel and set aside.
Sift the flour, then put the flour, milk, eggs and salt into a blender and blend for 30 seconds or until smooth. Don’t skip the sifting step, this ensures the batter is as smooth as possible. You don’t have to use a blender but it does make this step a lot easier.
Cut the butter into four pieces, and place them in a 10 – inch cast iron skillet. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter has melted. Don’t leave in too long or the butter will burn.
Take the pan out of the oven, and pour the batter into the pan. Work quickly and evenly sprinkle the cheddar cheese on top of the batter.
Bake for 15 to 20 minutes, or until the center is set and sides are lightly browned. Do not open the oven during the first 15 minutes or your pancake might deflate.
Cook the extra eggs to your preference, but the best is either poached or over easy because the yolk makes a delicious sauce.
Bacon Egg & Cheese Dutch Baby Video Tutorial
Bacon Egg & Cheese Dutch Baby
Equipment
- Cast Iron Skillet
Ingredients
For the pancake:
- 4 tablespoons unsalted butter
- 4 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 2/3 cup all-purpose flour
- 1 teaspoon kosher salt
- 3 tablespoons cheddar cheese, grated
Garnishes:
- 2 tablespoons chives, minced
- 2 bacon strips
- 2-3 eggs
- Hot Sauce
Instructions
- Heat the oven to 420 degrees F. Chop and cook your bacon in a separate skillet, until crispy. Drain on a paper towel and set aside.
- Sift the flour, then put the flour, milk, eggs and salt into a blender and blend for 30 seconds or until smooth.
- Cut the butter into four pieces, and place them in a 10 – inch cast iron skillet. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter has melted.
- Take the pan out of the oven, and pour the batter into the pan. Work quickly and evenly sprinkle the cheddar cheese on top of the batter.
- Bake for 15 to 20 minutes, or until the center is set and sides are lightly browned. Do not open the oven during the first 15 minutes or your pancake might deflate.
- Cook the extra eggs to your preference, but the best is either poached or over easy because the yolk makes a delicious sauce.
- Top with your eggs. Sprinkle with the chopped bacon, chives, and your favorite hot sauce.