Dutch baby pancakes are usually sweet, served with powdered sugar and fruit. I wanted to make a savory version of it. I sprinkled shredded Gouda to the batter before it went into the oven and then topped it with some bacon and a fried egg. You can play around with the toppings as you like. It is super easy to make. The edges of the pancake are crispy and in the center it is still soft. This savory version is not only nice for breakfast but it also works great for lunch.
This recipe is for 1 pancake.
For the batter:
½ cup of milk
¾ cup of all-purpose flour
2 tablespoons of butter
Pinch of salt
5 tablespoons of shredded Gouda cheese
2 or 3 slices of crispy bacon, chopped
1 fried egg or more if you like
Preheat the oven to 230C/446F with a cast iron skillet inside.
Place the eggs, milk, flour and salt in the blender and blend until smooth. Leave the batter in the blender.
Take the hot skillet out of the oven and add the butter. Place it back in the oven until the butter melts, this will only take about 1 minute. Take the skillet out of the oven again. Swirl the butter so it coats all the edges of the skillet. Once the skillet is completely coated in butter, pour the remaining melted butter into the blender with the rest of the pancake batter. Blend until everything is combined.
Add the pancake batter into the hot skillet and sprinkle the shredded Gouda over it.
Bake for 15 to 18 minutes until the pancake turns golden and the edges have puffed up.
Serve with a fried egg, crispy bacon and chives.