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Chipotle Bacon and Blue Cheese Dutch Baby

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Prep Time 5 minutes
Cook Time
Serving Yield 4 servings

From the recipe author: I didn’t grow up in a house that served a Dutch baby - a large, fluffy, baked pancake - and I’m so jealous of those who did. Not only is a Dutch baby delicious, it also feeds a crowd and is pretty darn easy. The ingredients are thrown in a blender, then poured in a pan and baked! Super simple! I have extra love for this Dutch baby because it’s a savory version. Fresh chives are used to make the savory pancake and the entire thing is topped with spicy bacon and creamy blue cheese. It’s divine.

Recipe excerpted from EVERYDAY DINNERS by Jessica Merchant. Photo and Text Copyright @ 2021 by Jessica Merchant. Published by Rodale Books, an imprint of Random House Publishing Group, a division of Penguin Random House LLC.

By: Jessica Merchant of How Sweet Eats

Ingredients

  • 3 tablespoons unsalted butter
  • 3 Pete and Gerry's Organic Eggs
  • 1 cup all-purpose flour
  • 1 cup milk, warmed
  • 3 tablespoons chives, plus more for serving
  • 1/4 teaspoon kosher salt
  • 8 slices thick-cut bacon, chopped
  • 2 teaspoons brown sugar
  • 1/2 teaspoon chipotle chile powder
  • 1/2 cup crumbled blue cheese
  • 1 cup microgreens

Directions

Step 1

Preheat the oven to 400F.

Step 2

Put the butter in a large, ovenproof, nonstick 10-inch pan and place in the oven until the butter melts.

Step 3

Meanwhile, in a blender, combine the eggs, flour, warm milk, chives, and salt, and blend on medium-high speed until smooth.

Step 4

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.

Step 5

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 remove it with a slotted spoon and place on a paper towel to drain excess grease.

Step 6

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.

Step 7

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.

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Chipotle Bacon and Blue Cheese Dutch Baby

Prep Time 5 minutes
Cook Time
Serving Yield 4 servings

From the recipe author: I didn’t grow up in a house that served a Dutch baby - a large, fluffy, baked pancake - and I’m so jealous of those who did. Not only is a Dutch baby delicious, it also feeds a crowd and is pretty darn easy. The ingredients are thrown in a blender, then poured in a pan and baked! Super simple! I have extra love for this Dutch baby because it’s a savory version. Fresh chives are used to make the savory pancake and the entire thing is topped with spicy bacon and creamy blue cheese. It’s divine.

Recipe excerpted from EVERYDAY DINNERS by Jessica Merchant. Photo and Text Copyright @ 2021 by Jessica Merchant. Published by Rodale Books, an imprint of Random House Publishing Group, a division of Penguin Random House LLC.

By: Jessica Merchant of How Sweet Eats

Ingredients

  • 3 tablespoons unsalted butter
  • 3 Pete and Gerry's Organic Eggs
  • 1 cup all-purpose flour
  • 1 cup milk, warmed
  • 3 tablespoons chives, plus more for serving
  • 1/4 teaspoon kosher salt
  • 8 slices thick-cut bacon, chopped
  • 2 teaspoons brown sugar
  • 1/2 teaspoon chipotle chile powder
  • 1/2 cup crumbled blue cheese
  • 1 cup microgreens

Directions

Step 1

Preheat the oven to 400F.

Step 2

Put the butter in a large, ovenproof, nonstick 10-inch pan and place in the oven until the butter melts.

Step 3

Meanwhile, in a blender, combine the eggs, flour, warm milk, chives, and salt, and blend on medium-high speed until smooth.

Step 4

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.

Step 5

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 remove it with a slotted spoon and place on a paper towel to drain excess grease.

Step 6

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.

Step 7

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.