When it comes to a good breakfast in this household we do like to take it seriously. This bacon and eggs Dutch baby pancake must the ultimate oven cooked giant popover breakfast that we thoroughly enjoy here whenever I make it. It not only looks good but it tastes out of this world! It is the perfect sweet and savoury combination.
The weather is still great here with highs of 30C but sadly we soon have to say goodbye to summer. Phew, for once, I am not sure I regret though. What a 2020 summer this was, I hope we will not have a repeat ever again!
We need to, however, remain positive and say hello to autumn which is a gorgeous season. Autumn definitely counts as my second favourite season after spring of course and I am looking forward to all that hearty comfort food autumn brings along.
All these soups, hearty meals, autumn dishes and of course breakfasts like this savoury bacon and eggs dutch pancakes it is what fall food is all about. Great food which we are all looking forward to.
how to make Dutch baby pancakes?
- A thin pancake batter and a hot skillet it’s all you need to make a dutch pancake that can be made by using a food processor or a whisker.
- Pour the batter into the hot and generously greased skillet and place into the preheated oven. The batter will start to puff around the edges in minutes – so fun to watch! The edges turn golden and the minute you can’t resist the aromas and the looks of this beauty any longer it definitely means, it’s ready!! Top with your desired toppings either sweet or savoury like this one and ENJOY!
As soon as the giant pancake comes out of the oven it will collapse back into the skillet pretty quickly but don’t worry, the outcome and what’s left behind is a delectable pancake with a soft, delicate texture of a hot crepe and an eggy flavour of a not so sweet popover.
The sweet (honey) and the savoury (egg and bacon) toppings are making this wonderful breakfast, brunch or even a dinner dish, a truly desirable one indeed.
Hey, look at this Dutch baby pancake puffing in the oven, isn’t it just beautiful?
How to serve dutch pancake
Makes a perfect work lunch, bake in the morning, top with favourite toppings, roll it up, place in a box and here you have the most amazing work lunch that will make all your work colleagues drool.
This recipe yields two good size pancakes or four smaller ones but I like to make them as big as possible as it will mean less oil or butter intake. Not that it really, really matters 😉
Can I make a dutch baby pancake with wholewheat flour?
Yes, absolutely! It will have a lot more fibre content, a touch healthier but might not rise as high as the all purpose lours one do. It is not necessarily a problem.
What is a dutch baby pancake?
Dutch baby pancakes also known as oven pancakes, Dutch baby or German pancakes and are of German descend and not at all a Dutch one as one would expect given its name. According to the story, the Dutch baby name came from a family-run restaurant called Manca’s Cafe in Seattle in the early 1900s and was given by the owner’s daughter who is believed, couldn’t say Deutsch.
Dutch pancake is a popover or a giant Yorkshire pudding and it can only be baked in the oven. It puffs up beautifully making it a very good looking and highly desirable pancake.
WHAT TOPPINGS CAN I USE FOR A DUTCH BABY PANCAKE ?
For a sweet option
any fruits you like (berries, mango, banana, pomegranate, grapes); any fruit sauce or jam (dare to add a drizzle of brandy to a fruit or cream sauce – just for an adult treat); caramel sauce; chocolate sauce; coconut nectar; lemon juice and sugar; lemon juice and honey; seeds (sunflower, flax, pumpkin) for some extra healthy kick; maple or agave syrup; apple sauce; raisins soaked in rum or brandy.
For a savoury alternative
cheese, herbs and tomato sauce (like a Margherita pizza style); ham and pineapple, chorizo, mushrooms, figs and goats cheese; brie and grapes; blue cheese and onion chutney.
Bacon and Eggs Dutch Baby Pancakes
- Blender or food processor
For the Dutch batter:
- 125 g flour all-purpose flour (at room temperature)
- 2 large eggs or three small (at room temperature)
- 240 ml milk semi-skimmed (2% fat) (at room temperature)
- 2 tbsp sugar add 1 extra tbsp if you like a little sweeter
- 1 pinch salt
- 1 tsp vanilla extract or rum if you like it
- 3 tbsp oil or butter
- 4 rashers bacon cooked to perfection
- 4 small eggs
- 1 tablespoon honey to drizzle when serving (optional)
- 1 tbsp fresh herbs I used parsley and thyme -finely chopped (optional)
Making the batter
- Place the eggs, milk, flour, sugar, vanilla, and the salt in a blender or a food processor, depending on that you chose to use to mix your batter. Whizz or blend for approximately 10-15 seconds. Might need to scrape down the sides, and blend for a further 10 seconds. You will end up with a pretty liquidy batter.
- Allow the batter to set aside. Rest it for a good 20 to 30 minutes to allow the flour to absorb the liquid. Not the biggest issue if you only have 10 minutes to rest it.
- While your batter rests, place the skillet you're using on the middle rack to warm along with the oven. Heat the oven to 210°C or 425°F.
- When the oven is hot as well as the skillet, all ready to make the pancake, remove the skillet from the oven (of course using oven gloves) and place it on top of the stove. Add the oil or the butter (if you choose to use butter) and swirl the pan to coat the bottom and sides of the pan properly and uniformly.
- Pour the batter in the skillet, tilting the skillet slightly to spread the batter evenly to all sides. Place the skillet in the oven.
Baking the dutch baby
- Bake and watch (it is so fun) until the Dutch baby is nicely puffed up and golden brown on the top and the edges. It only takes about 15 to 20 minutes to bake.
Preparing the topping
- Whilst the pancake is baking, get the topping ready by frying some bacon rashers and the eggs in a large pan. Preferably its to fry these separately.
Serving the pancakes
- It can be served either straight away from the skillet or you can transfer the Dutch baby to a serving large sharing plate. Add the toppings (bacon and eggs). Cut into chunky wedges and serve with a drizzle of honey or maple syrup and if you choose to a sprinkle of fresh herbs. I used a tiny amount of finely chopped parsley and thyme freshly picked from the garden.