Home Savory Dutch Baby broccoli cheddar and bacon

Dutch Baby broccoli cheddar and bacon

Difficulté : Easy
Catégorie : Savory
Cout : Low cost

A second recipe for dutch baby, Seattle’s famous thick pancake! This time in a savory version as I had tasted it at Tilikum Place Café, with broccoli, cheddar and bacon. You can of course vary the ingredients and leave out the meat if you wish. But it is served with maple syrup, which goes wonderfully with saltiness. It is a delight, quite quick to make. I give you the recipe for two, perfect for brunch or dinner! You can use the famous Lodge oven-safe pans, or another brand, but you can also use them in a classic dish.

Recipe for two people, in two 16cm pans:

  • 1 head of broccoli
  • 2 slices of bacon
  • 125g of cheddar cheese
  • 3 eggs
  • 110g of flour
  • 380g of semi-skimmed milk
  • Half-salt butter
  • salt pepper
  • maple syrup

For this recipe, you need to hang ovenproof pans, so no wooden handles! I stuck with the version I tasted in Seattle and bought the Lodge brand. Be careful because it is cast iron, and you have to dry them well and then oil them inside to avoid rust after each use. I’ve read reviews of this brand and these stoves, but people just haven’t used them properly. I have lots of Skeppshult cast iron stoves and it’s the same problem, it requires maintenance. And even if it rusts, you can always catch it by re-coating. By doing so, you will keep them for life. I paid $11.50 for these little 16cm pans on the spot. But you can also find them on the internet. And you can choose any size, just put more ingredients.

Start by steaming the broccoli for 17 minutes.

Fry the bacon slices in a pan until golden brown.

Prepare the dough by putting the 3 eggs (in the picture there are only two, but it’s really 3), salt and pepper to your taste.
Add a little milk and then the flour and mix well to avoid lumps. Then pour in the remaining milk gradually.

Add a little milk and then the flour and mix well to avoid lumps. Then pour in the remaining milk gradually.

Butter your small pans with semi-salted butter.

Place a few pieces of broccoli on top.

Place the bacon slices on top.

And divide the dough in half in each pan.

Sprinkle with cheddar (or Emmental) cheese.

Bake at 200°C for 20 minutes and then 15 minutes at 180°C.

Serve immediately with a little maple syrup, just like in Seattle!

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