From the recipe author:

Directions

2. Preheat the oven to 400F.
3. Put the butter in a large, ovenproof, nonstick 10-inch pan and place in the oven until the butter melts.
4. Meanwhile, in a blender, combine the eggs, flour, warm milk, chives, and salt, and blend on medium-high speed until smooth.
5. Carefully remove the hot pan from the oven. The butter should be melted. Brush the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the Dutch baby is puffed in the center and golden brown along the edges, 20 to 25 minutes.
6. While the Dutch baby bakes, make the bacon. Heat a skillet over medium heat and add the bacon. Cook just until the fat has rendered and the bacon is not quite crispy. In a bowl, whisk together the sugar and chile powder. Sprinkle it over the bacon and toss and stir. Cook until the bacon is fully crispy, then
7. remove it with a slotted spoon and place on a paper towel to drain excess grease.
8. Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for 1 to 2 minutes to allow the steam to escape without soaking the bottom.
9. Top the Dutch baby with the chipotle bacon and blue cheese while it's still warm. Sprinkle on the microgreens and some extra chives. Slice and serve immediately.