My first Bacon Apple Cheddar Dutch Baby…and it was awesome!
FYI… Food Network will donate $1 for each share of this post to one of my favorite causes, No Kid Hungry!
Just make sure to include this message, with the #BakeItForward hashtag!
So, share, share, share!
Bacon-Apple-Cheddar Dutch Baby
A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a sweet popover that is normally served for breakfast. It is derived from the German pfannkuchen.
1 apple, cored and sliced thin
2 tablespoons lemon juice
6 tablespoons sweet cream butter (3 melted)
3/4 cup self-rising flour
1/4 cup yellow cornmeal
1/2 cup sugar
1 cup whole milk, room temperature
1/2 teaspoon sea salt
5 large eggs, room temp.
8 strips cooked apple-wood thick bacon, chopped
1 cup extra sharp Cheddar Cheese, grated
Toss apple slices in lemon juice. Melt butter.
Preheat your oven to 375°F. Place a 10-inch baking dish in oven, and allow the pan to heat up. (3-4 minutes)
In a large bowl (if you have a stick blender, if not use a mixer), add the 3 Tbs of melted butter, flour, cornmeal, milk, salt, sugar, and eggs. Mix until smooth, then add the bacon and cheese. Stir.
Remove the baking dish from the oven, add the rest of the butter, and let it melt. Then layer the bottom with apple slices, and pour the batter over the top.
Bake until puffy and golden, about 30 minutes, then remove from the oven and let rest 10-15 minutes.
Slice and serve!
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.