The Preacher celebrated 39 years earlier this month. We started his morning off with a breakfast he says he’ll never forget: Dutch baby with bacon maple syrup and cheesy eggs with roasted green chile! A dutch baby is sometimes called a german pancake. It’s crisp on the edges and crepe-like on the inside. It’s so simple to make…but tastes at least twice the effort. The boys have decided that every Saturday morning should be a birthday breakfast. :)
Dutch Baby with Bacon Maple Syrup
(adapted from a recipe found in a recent William Sonoma catalogue)
1 cup heavy cream
1/4 cup powdered sugar, plus extra for dusting
3/4 cup flour
3/4 cup milk
1/4 tsp. vanilla
4 Tbs. butter
4 slices of bacon, diced
1 cup maple syrup
Put a 10 or 11″ stainless steel (or any ovenproof saute pan) in a cold oven. Preheat oven to 475F.
Make whipped cream by whisking together cream and 1/4 cup powdered sugar. Beat until soft peaks are formed. Refrigerate until ready to use.
In a blender, combine eggs, flour, milk and vanilla. Blend on high for 30 seconds or until frothy. When oven is to temperature, put butter into hot skillet. Return skillet to the oven until butter melts and is brown (2-3 minutes.) Carefully pour batter into hot skillet and bake until dutch baby is risen and browned on sides (about 18 minutes.)
While dutch baby is baking, fry up diced bacon until crisp and browned. Combine drained bacon pieces with maple syrup in a small saucepan. Simmer lightly for a minute. Keep warm until ready to use.
Remove skillet from oven and let cool slightly. Cut dutch baby into wedges and dust with powdered sugar. Serve with bacon maple syrup and whipped cream.