Oh, how I love weekend mornings. These are the times when you can unwind, relax and recharge for the busy week ahead. There are few better ways to do this than share a meal with your friends and family. It doesn’t have to be fancy; heck you can even wear your PJs if you like. All you need are the ones you love and great food. After sleeping in late the first meal of the weekend is usually pushed back closer to lunch time. With a later start to the day, your taste buds may be craving a savory breakfast item. Sure quiches, casseroles and omelets are all popular, but have you ever considered a Dutch Baby pancake?
Dutch Babies are cooked in a hot cast iron pan. As the bake, they balloon in size creating a delicious, light and flavorful breakfast treat. You can fill them with a wide range of toppings. For this weekend’s breakfast, I suggest this Savory Apple Bacon and Cheddar Dutch Baby pancake.
Apple Bacon Cheddar Dutch Baby
1 apple, peeled, cored and sliced very thin
1 1/2 tablespoons fresh lemon juice
6 tablespoons unsalted butter, 3 of which are melted
3/4 cup bread flour
1/4 cup yellow cornmeal
1 cup whole milk, room temperature
1/2 teaspoon kosher salt
5 large eggs, room temperature
8 strips cooked bacon, crumbled
1 cup extra sharp Cheddar Cheese, grated
powdered sugar, for garnish
Turn oven on to 375°F. Place 10-inch cast iron skillet in oven and let pan heat while you prepare the batter (5 minutes or so). Toss apple slices in lemon juice.
In a blender or food processor, add the 3 tablespoons of melted butter, flour, cornmeal, milk, salt, and eggs. Mix for 30-45 seconds until a smooth batter has formed. Transfer from blender or food processor to a large bowl. Add bacon and cheese and stir.
Remove skillet from oven and add the remaining 3 tablespoons of butter, and let melt. Arrange apple slices in a single layer in skillet. Pour batter over top.
Bake in oven until puffy and golden, about 25 minutes. Top with powdered sugar before serving.
bacon, breakfast, brunch, pancake
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