|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This savory pancake is an excellent breakfast or brunch dish, and it's very easy to prepare. The pancake is also quite versatile. Use bacon and cheese or use whatever you have on hand.
"This recipe reminded me of how much I love Dutch babies and that they're so easy to make! Bacon and cheese are always a great combination. The Dijon mustard added a bit of zing while the parsley and chives added beautiful color and fresh flavor." —Diana Andrews
4 strips bacon, diced
2 ounces fontina cheese
3 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1 1/2 teaspoons Dijon mustard, or brown mustard
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon freshly ground black pepper, more to taste
1 tablespoon unsalted butter
Fresh chopped parsley, chives, or a combination, for garnish
Steps to Make It
Gather the ingredients.
Position a rack in the lower third of the oven and heat to 425 F. Heat a 10-inch heavy-duty, nonstick, ovenproof skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Remove to paper towels to drain. Set the pan with the bacon drippings aside.
Grate the cheese on the large holes of a box grater. Set aside.
In a large bowl or blender, combine the eggs, flour, milk, mustard, salt, and pepper. Whisk or process until the batter is smooth.
Heat the reserved bacon drippings in the skillet over medium heat. Add the butter.
When the butter melts, pour batter into the skillet.
Combine the grated cheese and bacon. Sprinkle over the center of the egg batter, leaving a 1-inch border to allow the batter to puff as it bakes.
Bake until pancake is browned and puffed around the edges, 15 to 17 minutes. Garnish with the herbs, slice into wedges, and serve hot.
- Make sure the skillet with melted butter is hot when you add the batter.
- Whisk the batter by hand or beat it with a blender or electric mixer for a smooth batter.
- Fontina cheese is a creamy melting cheese, but other cheeses may be used. This Dutch pancake would also be excellent with Gruyère, Gouda, or a mild provolone. Mozzarella cheese is another good option.
- Instead of bacon, top the pancake with about 1/2 to 3/4 cup of crumbled cooked breakfast sausage or sliced cooked link sausage. Diced cooked ham may be used as well.
- For a vegetarian pancake, replace the bacon with vegetarian "bacon," meat replacement crumbles, or sliced mushrooms.
- Add 1 to 2 tablespoons of finely chopped sautéed onion.
- Add 1 to 2 tablespoons of finely chopped red or green bell pepper.