Dutch Baby broccoli cheddar and bacon

A second recipe for dutch baby, Seattle’s famous thick pancake! This time in a savory version as I had tasted it at Tilikum Place Café, with broccoli, cheddar and bacon. You can of course vary the ingredients and leave out the meat if you wish. But it is served with maple syrup, which goes wonderfully with saltiness. It is a delight, quite quick to make. I give you the recipe for two, perfect for brunch or dinner! You can use the famous Lodge oven-safe pans, or another brand, but you can also use them in a classic dish.

Recipe for two people, in two 16cm pans:

1 head of broccoli
2 slices of bacon
125g of cheddar cheese
3 eggs
110g of flour
380g of semi-skimmed milk
Half-salt butter
salt pepper
maple syrup

For this recipe, you need to hang ovenproof pans, so no wooden handles! I stuck with the version I tasted in Seattle and bought the Lodge brand. Be careful because it is cast iron, and you have to dry them well and then oil them inside to avoid rust after each use. I’ve read reviews of this brand and these stoves, but people just haven’t used them properly. I have lots of Skeppshult cast iron stoves and it’s the same problem, it requires maintenance. And even if it rusts, you can always catch it by re-coating. By doing so, you will keep them for life. I paid $11.50 for these little 16cm pans on the spot. But you can also find them on the internet. And you can choose any size, just put more ingredients.

Start by steaming the broccoli for 17 minutes.

Fry the bacon slices in a pan until golden brown.

Prepare the dough by putting the 3 eggs (in the picture there are only two, but it’s really 3), salt and pepper to your taste.
Add a little milk and then the flour and mix well to avoid lumps. Then pour in the remaining milk gradually.