The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
A Dutch baby pancake is prepared by pouring a thin, egg-based pancake batter into a piping hot skillet and baking it until golden brown and puffed around the edges. Traditionally made sweet with sugar, they taste like a cross between a pancake and a crepe.
This version skips the sugar in favor of fresh asparagus, Canadian bacon, cheese and chives for a savory breakfast or brunch that’s simple enough for any Sunday morning, but also special and festive enough for a holiday, like Easter or Mother’s Day.
Dutch baby pancakes will often dramatically puff up around the edges before slowly deflating when pulled from the oven. Because I topped this light batter with asparagus and Canadian bacon, it didn’t puff up as much, but I promise it does not impact its delicious flavor or texture!
- Cook time:
- Prep time:
- Total time:
- 3 large Heinen’s cage free eggs
- ⅔ cup Heinen’s whole milk
- ⅔ cup all-purpose flour
- ½ tsp. kosher salt
- ½ cup BelGioioso shredded four cheeses blend
- 2 Tbsp. chopped chives
- 1 ½ Tbsp. unsalted butter
- 1 cup asparagus, chopped into bite-size pieces
- 1 cup Heinen’s CARE certified Canadian bacon, chopped
- Extra chopped chives, for garnish
- Set a 10-inch cast-iron skillet in the oven and preheat to 425°F.
- In a blender, combine the eggs, milk, flour and salt. Blend on high for 30 seconds.
- Stir in the cheese and chives, then set batter aside.
- Once the oven is at temperature, carefully remove the hot pan. Add the butter and swirl to coat the bottom and sides. Pour in the egg mixture, then sprinkle the top with the asparagus and bacon.
- Transfer the pan back to oven and bake for about 20 minutes, or until it’s set in the middle and turns golden brown around the edges.
- Sprinkle with extra chives and serve. Best served warm or at room temperature.