After a brief hiatus, Shortbread is back to life and ready to bring y’all some tasty recipes for your kitchen! First up is this Dutch Baby with Bacon Maple Syrup. If you haven’t ever made one of these before, you won’t believe how simple it is. The batter is made in the blender, just like my crepe batter, but is doesn’t need to rest at all and you just pour all of it in a preheated skillet and bake.
Which brings me to the post title warning: DON’T FORGET THAT THE HANDLE OF THE PAN IS HOT!!! Unfortunately, the deliciousness of this dish did not take away the burning in my hand, but it did take my mind off of it for a few minutes. Especially when generously covered with Bacon Maple Syrup. Let me just say that one more time…Bacon Maple Syrup. Which is also so easy and so delicious and not at all limited to use in this recipe only!
Dutch Baby with Bacon Maple Syrup
serves 4 to 6
- 3 eggs
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 3/4 tsp. vanilla extract
- 4 Tbs. (1/2 stick) unsalted butter
- 2 bacon slices, diced
- 1/2 cup maple syrup
- confectioner’s sugar
- whipped cream (optional)
- Put an 11-inch skillet or oven proof sauté pan in a cold oven and preheat the oven to 475°F.
- Put the eggs, flour, milk and vanilla in a blender. Blend on high until frothy, about 30 seconds, stopping the blender to scrape down the sides as needed.
- When the oven is preheated, add the butter to the hot skillet and return it to the oven until the butter melts and browns, 2 to 3 minutes.
- Carefully pour the batter into the hot skillet and bake until the Dutch baby is lightly browned and the sides have risen, 17 to 19 minutes.
- Meanwhile, heat a smaller pan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and browned, 6 to 8 minutes.
- Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard the fat in the pan. Return the bacon to the pan and add the maple syrup. Simmer over medium heat for 20 seconds. Remove from the heat and cover to keep warm.
- Remove the skillet from the oven and let the Dutch baby cool for 3 to 4 minutes. Cut the Dutch baby into wedges and dust with confectioners’ sugar. Serve immediately with the bacon syrup and whipped cream if desired.
adapted from Williams-Sonoma Recipes