Growing up my sister and I always made Dutch Baby pancakes on the weekends. It was one of the first recipes we learned in Home Ec and my mom had no problem with us making these ourselves so she could sleep in. However, our Dutch Babies in the past looked very different and were often topped with copious amounts of powdered sugar and syrup.
I’d like to think of this Dutch Baby as the adult, savory version but just as fun. An easy weeknight meal topped with asparagus, bacon and Parmesan cheese. What is not to love?! And you can really use any combination for the toppings. I was debating between lemony roasted brussels sprouts vs. asparagus and bacon. My husband had a vote and we went with bacon.
3 large eggs
3/4 cup skim milk
2 tablespoons butter, melted
1 tablespoon butter
1/2 cup whole wheat flour
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 handful of asparagus, ends trimmed
4 slices of bacon
Parmesan – the more the better!
Begin by preheating your oven to 450 degrees with the cast iron skillet in the oven.
In a blender or food processor begin adding all ingredients, beginning with the eggs. Blend eggs until frothy then slowly add milk and melted butter. Add remaining ingredients, blending thoroughly.
When the oven is up the temp, carefully remove the skillet add about a tablespoon of butter. Swirl the butter around the pan to coat and quickly pour in the batter. Put the skillet in the oven and ignore it for 20 minutes! It will puff up and become a toasty brown.
While the Dutch Baby bakes, cook your bacon until crisp and remove from the pan. Add the asparagus and saute the asparagus in the bacon drippings. Salt and pepper to taste.
Top the Dutch Baby with the asparagus, bacon and a mountain of grated Parmesan cheese.