Bacon and Asparagus Dutch Baby (Puffed Pancake)

    25 minutes

    A 'Dutch Baby' is a German-style puffed sweet pancake usually served for breakfast. I'm seeing lots of savory, non-breakfast versions of on menus lately, so I thought I would try a bacon and asparagus version.


    2 people made this

    Ingredients
    Serves: 4 

    • 3 large eggs
    • 2/3 cup milk
    • 1/2 cup finely grated Parmigiano-Reggiano cheese
    • 1/2 cup plain flour
    • 1 teaspoon finely grated lemon rind
    • 3/4 teaspoon salt
    • freshly ground black pepper to taste
    • 1 pinch cayenne pepper
    • 1 tablespoon olive oil
    • 6 rashers bacon, diced
    • 1 bunch asparagus, chopped

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 240 degrees C.
    2. Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon rind, salt, black pepper and cayenne pepper. Whisk together until combined.
    3. Heat 2 teaspoons olive oil in a heavy based 26cm frying pan over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
    4. Pour batter into pan in a circular motion.
    5. Bake in preheated oven until browned and puffed, 12 to 13 minutes. Serve cut into wedges

    Cook's Note:

    This recipe makes 2 large or 4 small portions.

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