sugar add 1 extra tbsp if you like a little sweeter
vanilla extract or rum if you like it
oil or butter
bacon cooked to perfection
honey to drizzle when serving (optional)
fresh herbs I used parsley and thyme -finely chopped (optional)
Making the batter
1. Place the eggs, milk, flour, sugar, vanilla, and the salt in a blender or a food processor, depending on that you chose to use to mix your batter. Whizz or blend for approximately 10-15 seconds. Might need to scrape down the sides, and blend for a further 10 seconds. You will end up with a pretty liquidy batter.
2. Allow the batter to set aside. Rest it for a good 20 to 30 minutes to allow the flour to absorb the liquid. Not the biggest issue if you only have 10 minutes to rest it.
3. While your batter rests, place the skillet you're using on the middle rack to warm along with the oven. Heat the oven to 210°C or 425°F.
4. When the oven is hot as well as the skillet, all ready to make the pancake, remove the skillet from the oven (of course using oven gloves) and place it on top of the stove. Add the oil or the butter (if you choose to use butter) and swirl the pan to coat the bottom and sides of the pan properly and uniformly.
5. Pour the batter in the skillet, tilting the skillet slightly to spread the batter evenly to all sides. Place the skillet in the oven.
Baking the dutch baby
1. Bake and watch (it is so fun) until the Dutch baby is nicely puffed up and golden brown on the top and the edges. It only takes about 15 to 20 minutes to bake.
Preparing the topping
1. Whilst the pancake is baking, get the topping ready by frying some bacon rashers and the eggs in a large pan. Preferably its to fry these separately.
Serving the pancakes
1. It can be served either straight away from the skillet or you can transfer the Dutch baby to a serving large sharing plate. Add the toppings (bacon and eggs). Cut into chunky wedges and serve with a drizzle of honey or maple syrup and if you choose to a sprinkle of fresh herbs. I used a tiny amount of finely chopped parsley and thyme freshly picked from the garden.
And Fried or Scrambled Eggs. The eggs will firm up slightly in the grilled cheese. If you follow me on Instagram you might have seen this Baconand Egg Grilled Cheese Breakfast Sandwiches a few weeks back
Line bottom with parchment paper and dust with flour. In large bowl, beat butter until light and pale, about 2 minutes. Beat in sugar, one cup (50 mL) at a time and beating for about 30 seconds after each addition. Beat in eggs, 1 at a time, beating well after each. In separate bowl, whisk together cake-and-pastry flour, all-purpose flour, baking powder and salt, sift into butter mixture alternately with milk, making 4 additions of dry ingredients and 3 of milk. Beat in sugar alternately with cream, making 3 additions of sugar and 2 of cream
Heat oven at 400 ℉/ 200 ℃ Cook the bacon in a hot pan (no butter or oil required) Drain bacon Half the tortillas Fold the tortillas in a muffin tin Add the bacon to the tortillas Add an egg on top of the tortilla andbacon Cook in the oven for 20 minutes Take out of the oven add some chives, paprika powder and salt and pepper to taste Enjoy
Put the flour, milk, eggs, sugar, vanilla, and salt in a blender. Scrape down the sides and then blend for half a minute in a loose batter Rest the batter for 20 minutes to give the flour time to absorb the liquid Pre heat the oven at 450°F and heat the cast iron skillet in the oven while it heats When the oven is hot remove the skillet from the oven, add the butter and swirl the pan to melt the butter Pour the batter in the skillet and place the skillet back in the oven Bake the Dutchbaby until the pancake is puffed and brown in 20 to 25 minutes Decorate with fruit and dust with icing sugar Serve from the pan or cut into wedges