-
Prep time
5 minutes
-
Cook time
25 minutes
-
Serves
2-4
Author Notes
Baking up a big, fluffy Dutch Baby pancake for brunch has become something of a weekend ritual for me... if not an obsession. I've been whipping up variations every weekend for the last few years since being reintroduced to the basic method via Florence Fabricant's excellent recipe in The New York Times. One baked pancake is a generous, but not overwhelming size to split and looks like it would take much more effort than simply whipping together a handful of ingredients and throwing it in the oven. IMHO, it's an ideal dish for a brunch date.
This version is inspired by a classic breakfast after a late night out — the bacon, egg & cheese deli sandwich. Try this on a weekend when you need a little something extra to power through the morning, preferably alongside a strong cup of coffee or a Bloody Mary. It tastes wonderful topped with anything you might add to a bacon, egg & cheese sandwich -- sriracha, crunchy chili sauce, ketchup, baked tomatoes, avocado, Everything Bagel Seasoning, or whatever else you fancy. And while you could skip it, I would highly recommend topping each serving with an egg.
I've included my favorite way to cook up eggs in a hurry, which I've seen referred to as steam basting. Despite the name, there is no basting happening here -- just add a little water and put a lid on the pan. It's a super low-key method that ensures a runny yolk and fully set white without messing around with hot oil or mastering an egg flip. Try making these and I think you'll agree that they deserve a place alongside the more memorably named Sunny Side Up and Over Easy Eggs. I like to call them Overcast Eggs. ;)
Note for Vegetarian Variations: If you are using a bacon substitute that doesn’t produce grease when cooked like tempeh bacon, you will need 1 tablespoon of butter or oil for the pan. I like coconut or avocado oil. —Joni Goldbach
Ingredients
- For a Bacon, Egg & Cheese Dutch Baby Pancake
-
1/2 cup
milk
-
3
eggs
-
1/4 cup
whole wheat flour
-
1/4 cup
all-purpose flour
-
1 pinch
salt and pepper
-
2 ounces
bacon or your favorite substitute (~2 strips)
-
1/2 cup
shredded cheese
-
Everything Bagel Seasoning or fresh herbs (optional)
- For Overcast Eggs (aka Steam Basted Eggs)
-
2
eggs
-
1 tablespoon
extra virgin olive oil or butter
-
2 teaspoons
water
Directions
- For a Bacon, Egg & Cheese Dutch Baby Pancake
-
Preheat oven to 425°F. Put a cast iron (or heavy, 10in. skillet) in the oven to warm while preheating the oven.
-
Whisk the milk, eggs, flour, salt and pepper together in a bowl (or blend in a blender).
-
Chop up your bacon into bite-sized pieces. Take the hot skillet out of the oven and cook your bacon on the stovetop until it starts to brown. The goal is to cook the bacon most of the way and coat the bottom and sides of your pan with grease.
-
Pour your pancake batter into the skillet. Sprinkle shredded cheese, pepper, and any herbs (or Everything Bagel Seasoning!) on top. Then, get that baby into the oven — the faster the better!
-
Bake for 20–25min until your pancake is puffy and golden.
-
Loosen from pan with a spatula. If your pan was well greased, you should be able to slide the finished pancake onto a plate without much effort.
-
Cut into wedges and serve with whatever toppings you crave. May I suggest an egg (instructions below) and some crunchy chili oil?
- For Overcast Eggs (aka Steam Basted Eggs)
-
Within the last few minutes before taking your pancake out of the oven, heat a small skillet on over medium heat. Coat the bottom of your pan with butter or oil. Use just enough to prevent your egg(s) from sticking. 1 tablespoon works well for me in a 8-10" pan.
-
Crack your eggs directly into the pan. You can cook one at a time, but I'll regularly cook up to 4 at once. If you don't mind the egg whites running into each other, cook as many as will fit comfortably into your pan.
-
Immediately pour water into the pan and top with a glass lid. If you don't have a glass lid, use what you have on hand.
-
Watch your eggs closely. They are done as soon as the egg white over the yolk clouds over -- about 2 minutes. Take those babies off the heat and serve immediately.
See what other Food52ers are saying.