Ingredients
- All-purpose flour: 1/2 cup
- Large eggs: 3
- Milk: 1/2 cup
- Grated cheddar cheese: 1/2 cup
- Turkey bacon, cooked and crumbled: 4 slices
- Salt: 1/4 teaspoon
- Ground black pepper: 1/8 teaspoon
- Butter: 2 tablespoons
Instructions
- Step 1: Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it preheats.
- Step 2: While the oven is preheating, whisk together the flour, eggs, milk, salt, and pepper in a blender or bowl until smooth.
- Step 3: Carefully remove the hot skillet from the oven and add the butter. Swirl the skillet to melt the butter evenly.
- Step 4: Pour the batter into the hot skillet and immediately sprinkle the grated cheddar cheese and crumbled turkey bacon over the top.
- Step 5: Bake for 20-25 minutes, or until the Dutch baby is puffed up and golden brown around the edges.
- Step 6: Let cool slightly before slicing and serving immediately. The Dutch Baby will deflate as it cools, this is normal.
Notes
- Store leftovers in the refrigerator, though the texture will change, and aim to eat within 24 hours for best flavor.
- Reheat slices gently in a toaster oven or skillet to crisp them up slightly, but avoid microwaving as it can make them soggy.
- Serve immediately with a dollop of sour cream or a drizzle of maple syrup for a sweet and savory contrast.
- For extra crispy edges, ensure your skillet is screaming hot before adding the batter; this initial sizzle is key!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American