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Cheddar & Bacon Dutch Baby

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A savory and fluffy Dutch Baby pancake, filled with crispy bacon and rich cheddar cheese, perfect for brunch.

Ingredients

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  • 6 large eggs
  • 1 cup milk
  • 1 cup gluten-free all-purpose flour
  • 1 cup shredded cheddar cheese
  • 6 slices of bacon, cooked and crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • Sour cream for serving
  • Chives for garnish

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Whisk together the eggs, milk, flour, salt, and pepper in a large bowl until smooth. Stir in the cheddar cheese and crumbled bacon.
  3. Melt the butter in a cast-iron skillet or oven-safe pan over medium heat.
  4. Pour the batter into the skillet once the butter is melted and bubbly.
  5. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the Dutch baby is puffed and golden brown.
  6. Remove from the oven and serve immediately with a dollop of sour cream and a sprinkle of chives. Enjoy!

Notes

Allow batter to rest for 15-20 minutes for better texture. Ensure bacon isn’t greasy to maintain batter consistency.

Nutrition

Find it online: https://www.glutenfreez.com/cheddar-bacon-dutch-baby/