Dutch Baby Pancake with Bacon Maple Syrup

I modified this recipe from Williams Sonoma,

Sous-chef Cole Dickinson from Ink in LA

Ingredients:

  • 1 cup heavy cream- (you can add 3/4 cup powdered sugar- I do not- as we prefer unsweetened whipped cream)
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 3/4 cup milk
  • 3/4 tsp. vanilla extract
  • 4 Tbs. (1/2 stick) unsalted butter
  • 2 bacon slices, diced and 1 tsp bacon fat
  • 1/2 cup maple syrup

Directions:

Put an 11-inch French skillet or ovenproof sauté pan in a cold oven. Preheat the oven to 475°F.

Meanwhile, in a bowl, whisk together the cream and the 1/4 cup confectioners’ sugar. Pour the mixture into a cream whipper and charge with the cream charger. Refrigerate until ready to use.

Put the eggs, flour, milk and vanilla in a blender. Blend on high until frothy, about 30 seconds, stopping the blender to scrape down the sides as needed.

When the oven is preheated, put the butter in the hot skillet. Return it to the oven until the butter melts and browns, 2 to 3 minutes. Carefully pour the batter into the hot skillet. Bake until the Dutch baby is lightly browned and the sides have risen, 17 to 19 minutes.

Meanwhile, heat a 9-inch French skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and browned, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard the fat in the pan. Return the bacon to the pan, add the maple syrup and simmer over medium heat for 20 seconds. Remove from the heat and cover to keep warm.

Remove the skillet from the oven and let the Dutch baby cool for 3 to 4 minutes. Cut the Dutch baby into wedges and dust with confectioners’ sugar. Serve immediately with the whipped cream and bacon syrup. Serves 4 to 6.

When the oven is preheated, put the butter in the hot skillet. Return it to the oven until the butter melts and browns, 2 to 3 minutes. Carefully pour the batter into the hot skillet. Bake until the Dutch baby is lightly browned and the sides have risen, 17 to 19 minutes.

Meanwhile, heat a 9-inch French skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and browned, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. save 1 tsp bacon fat. Return the bacon to the pan, add the maple syrup, bacon fat and simmer over medium heat for 20 seconds. Remove from the heat and cover to keep warm.

Remove the skillet from the oven and let the Dutch baby cool for 3 to 4 minutes. Cut the Dutch baby into wedges. Serve immediately with the whipped cream and bacon syrup. Serves 4 to 6.

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About nantucket kitchens

2 chefs sharing in the journey from stove to table at 3 restaurants 30 miles out at sea
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