Southern BLT Dutch Baby Recipe from Global Soul Kitchen
The Dutch baby is described as a German Pancake but it has evolved into a dish reminiscent of a Yorkshire pudding or popover. Originally served as a sweet dish, you can find more versatility by utilizing savory ingredients. Explore the different flavor combinations by just opening your refrigerator and playing with ingredients you may already have on hand. This is a great brunch dish or perfect for a light evening meal. Serve with roasted potatoes, fruit salad, or green salad
Recipe by Deborah VanTrece on Global Soul Kitchen.
Executive produced by Rachael Ray. A Free Food Studios production.
Ingredients
- 6 Large eggs
- 1 Cup milk
- 1 Cup all purpose flour
- ½ Teaspoon kosher salt
- ½ Teaspoon Cajun seasoning
- 1 Teaspoon Lawry’s seasoned salt
- 1 Teaspoon granulated garlic
- 1 Teaspoon granulated onion
- 1 Teaspoon cracked black pepper
Directions
PREHEAT OVEN TO 400 DEGREES
In a large bowl, whisk together, eggs, milk, flour, kosher salt, Cajun seasoning, Lawry’s, granulated garlic, granulated onion, herbs de Provence, black pepper until a smooth batter is formed.
Place butter and 2 tablespoons bacon fat in a large cast iron skillet over medium heat. Being careful not to burn, melt butter and swirl pan to coat bottom and sides of pan. Once butter is heated through about 2 to 4 minutes, pour batter into skillet. Immediately place skillet into preheated oven and allow to bake 18 to 20 minutes or until Dutch baby is puffed and browned.
While batter is in the oven, place 1 tablespoon of reserved bacon fat in a medium skillet over medium heat. Add onions and cook for 3 to 5 minutes or until they began to caramelize. Add tomatoes and cook for an additional 2 minutes to slightly soften. Remove from heat.
Remove skillet from the oven and sprinkle arugula, bacon, tomatoes, onion and goat cheese in the center of Dutch baby, leaving about an inch border around the edge. Place Dutch baby in the oven. Adjust oven temperature to 375 degrees and bake an additional 5 to 7 minutes or until vegetables are warmed through. Remove from oven. Sprinkle with parsley and serve.
