Savory Dutch baby
If you’re thinking, “What IS a Dutch baby?” Don’t worry, you’re not the only one who’s ever asked me that. Whether you call it a puff pancake, German pancake, a Bismarck, or a Dutch puff, it means the same thing: a big, delicious puffy pancake that you bake in the oven!
Thank you karen.t.ology for nudging me to make this
FOR THE DUTCH BABY:
* 3 eggs
* ½ cup all-purpose flour
* ½ cup almond milk, unflavored
* 1/2 teaspoon of salt
* 1/2 teaspoon of thyme
* 4 tablespoons of butter
FOR THE TOPPING:
* bacon cut into small PCs and fried
* 1/2 of a red onion, thinly sliced
* 1 cup of cherry tomatoes
* 1 /2 cup ham thinly sliced
* 1/2 teaspoon of garlic powder
* 1 tablespoon of olive oil
* salt and pepper
* fried egg
* Red pepper flakes
* Preheat oven to 425 degrees.
* Combine eggs, flour, almond milk, salt, butter and thyme in a blender and blend until smooth (will only take 30 seconds really). This mixture can also be mixed by hand if desired.
* In an average sized skillet (cast iron is preferable), add the bacon fat
* Pour the batter over top of the Bacon fat and place the skillet back in the oven to bake for 20-25 minutes. It’s done with the pancakes is all puffed up around the edges and it has a nice golden brown color to it.
* While the dutch baby bakes, make the filling by placing the chopped veggies, olive oil, and garlic powder into a skillet. Saute on medium heat for about 10 minutes or until the onions become translucent. Salt and pepper to taste.
* Once the dutch baby is done, top it with the sautéed veggies, bacon , ham and fried eggs , red pepper flakes and tour choice or herbs