Bacon and Eggs Dutch Baby
From Savory Baking by Erin Jeanne McDowell
”Dutch babies, or large skillet pancakes, are similar to Yorkshire Pudding. All of these use a liquid pancake-type batter with a higher ratio of eggs and milk to flour than that for classic pancakes, which allows it to become puffy and rise, for a thin, fluffy pancake with crisp outer edges. The batter for this Dutch baby can be flavoured with various additions, particulate light-weight, fairly dry ingredients that won’t impede its rise. I like to riff with the addition of up to 1/2 cup grated Parmesan cheese, 1 tablespoon ground spices or 1/3 cup finely chopped fresh herbs. I top this breakfast-inspired version with fried eggs and bacon, and serve slices with a few generous dashes of hot sauce.
Recipe
Ingredients
- 283 g/5 large eggs
- 150 g/1 1/4 cup all-purpose flour
- 230 g/ 1 cup whole milk
- 3 g/1/2 teaspoon kosher salt
- 71 g/2 1/2 ounces/5 tablespoons unsalted butter
- 300 g/6 strips quick candied bacon cut roughly into quarters
- 4 fried, poaches or jammy eggs
- Chopped fresh herbs, such as chives, dill or parsley for garnish (optional)
- Hot sauce for serving (optional)
Method
- Preheat the oven to 425° F/220° with a rack in the lower third
- In a large bowl, whisk the eggs well to combine. Add the flour, milk and salt and whisk to incorporate
- In a large (12in/30cm) ovenproof skillet, preferably cast-iron, melt the butter over medium heat. Pour in the batter, transfer to the oven, and bake until the pancake puffs up around the edges and turns golden brown, 20 to 25 minutes.
- Serve the Dutch baby toppe with or along side the bacon and eggs. Sprinkled with fresh herbs, if using.
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