Here in the Bay Area we don’t get seasons in the same way everyone else does. When others are enjoying shorts and sunshine in July we’re wearing sweaters and long sleeves. And when everybody else is enjoying their first hot pumpkin spice lattes of the season I’m making this dutch baby in 75 degree weather with no cold weather in sight. The thing about this dutch baby is, I’m sure it would be delicious on a chilly fall morning eaten leisurely with a hot cup of coffee and something good to read, but it was just as good eaten at 2 pm in my living room after my photoshoot with the ceiling fan on. It’s that good.
And it’s no wonder because dutch babies are a superior breakfast food. Really, I can’t believe it took me so long to give them a chance. I spent so many years cooking cooking multi-part breakfasts on the weekends and I could have been whipping these up in 30 minutes or less all along! Dutch babies not only take less than 5 minutes of hands on time, but they come out of the oven looking better and more impressive than I ever do on a Sunday morning.
This dutch baby is flavored with bacon, thinly sliced apples, and the teensiest bit of cinnamon. The combo is perfectly salty and sweet and frankly a no-brainer since apples and pork are a classic breakfast combination and bacon is the best breakfast meat. The apples provide extra moisture to the batter, leaving the center of the dutch baby custardy while the edges puff up and brown. Served with a drizzle of syrup or honey, or a squeeze of lemon, this is breakfast perfection.
- 4 strips thick cut bacon
- 1 apple (4 oz.) (I used Gala)
- 1 T. granulated sugar
- 1 T. lemon juice
- ¼ t. ground cinnamon
- 1 c. all-purpose flour
- 4 large eggs
- 1 c. whole milk
- ½ t. kosher salt
- 2 T. bacon fat
- 2 T. butter
- In a frying pan over medium heat, cook the bacon until the fat is rendered and you start to see small foamy bubbles. Remove and drain on a paper towel. Chop into strips about ½” long. Reserve 2 T. bacon fat for later.
- While the bacon is cooking, cut the apple in half and slice thinly, removing any pieces of the core. Add to a bowl with the sugar, lemon juice and cinnamon and toss to coat.
- Preheat oven to 475°.
- Add the flour, eggs, milk, salt and bacon fat to a blender and blend until all ingredients are completely combined and smooth, about 20 seconds.
- Heat a 10” cast iron pan over high heat. Add the butter to the pan and melt until foamy. Swirl the pan to evenly distribute, then pour in batter. Add apple slices and bacon evenly on top and immediately put in oven to bake for 17-18 minutes, or until puffy and golden.