Savory Cheddar Bacon Dutch Baby (Print-Friendly Format)
A golden Dutch baby, layered with sharp cheddar and crispy bacon, served hot and garnished with fresh herbs.
# Ingredients You’ll Need:
01 -
3 large eggs, at room temperature
02 -
120 ml whole milk, at room temperature
03 -
2 tablespoons unsalted butter, melted
04 -
65 g all-purpose flour
05 -
0.5 teaspoon salt
06 -
0.25 teaspoon ground black pepper
→ Toppings
07 -
100 g sharp cheddar cheese, shredded
08 -
4 slices bacon, cooked crisp and crumbled
09 -
2 tablespoons fresh parsley, chopped
10 -
1 tablespoon chives, chopped (optional)
11 -
1 tablespoon unsalted butter, for skillet
12 -
Honey or hot honey, to drizzle (optional, for serving)
# How to Make It:
01 -
Place a 26–30 cm cast-iron skillet in the oven and preheat to 220°C.
02 -
In a blender, combine the eggs, flour, milk, melted butter, salt, and black pepper. Blend until the mixture is completely smooth and slightly frothy, then let batter rest for 5 minutes.
03 -
Carefully remove the hot skillet from the oven. Add 1 tablespoon unsalted butter and swirl to coat the pan. Immediately pour the batter into the centre.
04 -
Sprinkle shredded cheddar cheese and crumbled bacon evenly over the batter.
05 -
Return skillet to the oven and bake for 20–25 minutes or until the Dutch baby is puffed and the edges are golden brown.
06 -
Remove from oven and scatter chopped parsley and chives over the top. Optionally drizzle with honey or hot honey. Slice and serve warm, directly from the skillet.
# Extra Tips:
01 -
Ensure the skillet is thoroughly preheated for maximum puff and rise.
02 -
For best texture, serve immediately after baking.
03 -
Customise by incorporating other herbs or cheeses as desired.