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 be the ultimate oven-cooked giant popover breakfast that we thoroughly enjoy whenever I make it. It not only looks good but it tastes out of this world! It is the perfect sweet and savory 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 of this pandemic times ever again!
We need to, however, remain positive and say hello to autumn which is a gorgeous season too in its own right. It is definitely my second favorite season after spring of course and I am looking forward to all that hearty comfort food autumn brings along.
This is pretty much a savory version due to the toppings and if you are after other breakfast or brunch recipes you can have a look at this fruit-topped Dutch Baby Pancake or this Eggs With Spinach Breakfast, English Breakfast In A Pan, Macaroni Pasta With Ground Walnuts And Cardamom (mmm, my childhood breakfast pasta) or these cute little tiny Mini Pancakes Cereal - 5 ⭐ recipes, I promise! Oh and another recipe that you do not want to miss when making any roast would be my foolproof Best Homemade Yorkshire Puddings!!
💭 What is a Dutch baby pancake?
Dutch baby pancakes also known as oven pancakes, Dutch baby, or German pancakes are of German descent and not at all 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.
🔪 How to make this savory pancake recipe?
- A thin pancake batter and a hot skillet are 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 it 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 savory 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 flavor of a not so sweet popover.
The sweet (honey) and the savory (egg and bacon) toppings are making this wonderful breakfast, brunch or even dinner dish, a truly desirable one indeed.
Hey, look at this Dutch baby pancake puffing in the oven, isn't it just beautiful?
👪 Serving suggestions
Makes a perfect work lunch, bake in the morning, top with favorite 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 😉
There are various toppings we can use for a dutch baby pancake, here are some:
For a sweet option:
- any fresh 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, maple syrup, honey or sugar with lemon juice;
- seeds (sunflower, flax, pumpkin) for some extra healthy kick;
- apple sauce;
- raisins soaked in rum or brandy.
For a savory alternative:
- cheese, herbs, and tomato sauce (like a Margherita pizza style);
- ham and pineapple, chorizo, mushrooms, figs, and goat's cheese;
- brie and grapes;
- blue cheese and onion chutney;
- burrata and prosciutto;
- herbs and parmesan;
- cream cheese, herbs, and smoked salmon;
- poached eggs, arugula ans prosciutto;
- pesto, Parmigiana, and more fresh basil
Yes, absolutely! It will have a lot more fiber content, and a touch healthier but might not rise as high as the all-purpose lours one does. It is not necessarily a problem.
📍Cook's Top Tips
The key to a successful Dutch Baby
- You must not open the oven during the first 15 minutes of baking. Hard to resist, I know, so, no hacking nor peeking, unless you have a see-through oven door in which case you are a successful peeker!
- The best is to use a cast iron pan well greased (no need for tonnes of oil but be generous) and make sure this is well hot, hot, hot when adding the batter. This will help give your Dutch baby its impressive looks and volume.
- Have the batter ready in separate mugs or bowls for each popover so you can swiftly pour the batter into the preheated pan before transferring it back into the oven.
- Using room temperature ingredients - is very important!! But if you have forgotten to take out the milk and the eggs, make the pancake batter and allow it to rest at room temperature for at least 20 min.
Other breakfast and brunch recipes you may like:
- Dutch Baby Pancakes
- Dutch Mini Pancakes
- Ricotta Pancakes With Pineapple And Rum
- Quick Weekend Organic Apple Pancakes
- Simple Everyday Pancakes
Bacon and Eggs Dutch Baby Pancakes
For the Dutch batter:
- 125 g flour (1 cup) all-purpose flour (at room temperature)
- 2 large eggs or three small (at room temperature)
- 240 ml milk ( 8.12 floz or 1.1 cup) 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 salt in a blender or a food processor, depending on what 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 runny 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 use 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 into 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. Pan cook 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 a sprinkle of fresh herbs. I used a tiny amount of finely chopped parsley and thyme freshly picked from the garden.