Description
A light, puffy, and irresistibly savory skillet-baked pancake studded with sharp cheddar and crispy bacon, perfect for brunch or as a satisfying breakfast option.
Ingredients
- 3 large Eggs
- 1 cup All-purpose Flour
- 1 cup Milk
- 3 tablespoons Melted Butter
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 cup Sharp Cheddar Cheese, shredded
- 4 slices Crispy Bacon, chopped
- 2 tablespoons Fresh Parsley & Chives, finely chopped
Instructions
- Preheat the oven to 425°F (220°C) and place a 10–12 inch oven-safe skillet in the oven to heat.
- In a bowl, whisk the eggs until combined and slightly frothy. Add milk and melted butter, and whisk until smooth.
- Gradually whisk in flour, salt, and pepper until the batter is lump-free.
- Remove the hot skillet from the oven, coat with melted butter or oil, and pour the batter into the skillet immediately.
- Sprinkle cheddar over the batter and scatter chopped bacon on top.
- Return the skillet to the oven and bake for 20–25 minutes until puffed and golden, avoiding frequent oven openings.
- Remove the Dutch baby, let it rest for 2–3 minutes, then scatter parsley and chives over the top. Slice and serve warm.
Notes
Use room-temperature eggs for better emulsion and let the batter rest briefly for improved texture.