Dutch baby pancake with mushrooms and bacon
Pancake from the oven with delicious savoury toppings.
A Dutch baby pancake is an oven-baked pancake. Initially, the pancake rises out of the pan (literally), but a moment later, it collapses completely. Fortunately, the flavor doesn't suffer!
Preparation
Preheat the oven to 220˚C and place the pan in the oven.
Beat the eggs with a mixer until light and fluffy. Whisk in the milk, flour, salt, and ground nutmeg until smooth.
Remove the (hot!) pan from the oven and add the butter. Swirl it until everything is thoroughly melted and the bottom of the pan is coated with a layer of butter.
Quickly pour the batter into the pan and return it to the oven.
Bake until the pancake has puffed up (and deflated) and is golden brown, about 18-20 minutes.
Meanwhile, heat a frying pan and fry the smoked bacon strips. Drain the bacon on a plate lined with paper towels. Then fry the mushrooms in the same pan and add the thyme and garlic powder.
Serve the Dutch baby pancake with the fried mushrooms and bacon bits. Garnish with grated aged cheese and fresh parsley.
Ingredients
- Voor de Dutch baby:
- 3 grote eieren
- 150 ml volle melk
- 100 g bloem
- 1 tl zout
- ¼ tl Nootmuskaat (gemalen)
- 25 g ongezouten boter
- Om te serveren:
- 100 g gerookte spekreepjes
- 250 g gemengde paddenstoelen
- 2 tl Tijm
- 1 tl Knoflookpoeder
- 75 g geraspte oude kaas
- verse peterselie
Supplies
- Ovenproof cast iron pan 20-25 cm
- Mixer
Products used in this recipe
€2,49
