Maple Cheddar Dutch Baby
The following recipe and photography was provided by our partners, The Dairy Farmers of Wisconsin.
This impressive Dutch baby puffs as it bakes, and then falls to a tender pancake. Complete with fresh apples, bacon and our limited time, handcrafted Henning’s Cheddar Cheese it’s the ultimate breakfast treat!
Maple Cheddar Dutch Baby
Servings: 6
Ingredients
- 4 large eggs
- 1/2 cup whole milk
- 1/4 cup all purpose flour
- 2 Tbsp. sugar
- 2 Tbsp. maple syrup
- 3 Tbsp. butter, cubed and divided
- 6 oz. Henning's Cheddar Cheese, shredded and divided (1 1/2 cups)
- 12 bacon strips, cooked and crumbled, divided
- 1 apple, peeled, cored and sliced 1/4-inch thick
- 1/3 cup brown sugar
- 1/2 tsp. ground cinnamon
Instructions
- Place a 10-inch cast-iron or ovenproof skillet in the oven on the middle rack. Heat oven to 425°F.
- Beat eggs in a large bowl until blended. Beat in the milk, flour, sugar and maple syrup until frothy.
- Remove hot skillet from oven.
- Add 1 Tbsp. butter and tilt pan to coat bottom and sides with melted butter.
- Pour batter into the hot skillet. Sprinkle with 1 cup cheddar and 1/2 cup bacon.
- Bake for 18-22 minutes or until puffed and edges are golden brown.
- Meanwhile, melt the remaining butter in a skillet over medium heat.
- Add the apple, brown sugar and cinnamon. Cook and stir for 5-7 minutes or until apple is tender.
- Spoon apple mixture into pancake.
- Sprinkle with remaining cheddar and bacon. Serve warm.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Fabulous for breakfast, lunch, brunch or an easy supper.