Ultimate Dutch Baby
1/2 c. flour
1/2 tsp. salt
1/2 c. milk (preferably whole milk)
3-5 slices bacon, chopped (or a chunk of bacon ends)
1/2 c. shredded gouda cheese
Preheat oven to 425 degrees. Spread out bacon in a cast-iron (or any heavy-bottomed oven-safe) 8-10 inch frying pan, and place in the oven while it heats.
Meanwhile, whisk together eggs and milk until well blended, then add it to the flour and salt a bit at a time. Mixture will be a very thin liquid. Stir in shredded cheese.
When the oven is hot, get the pan back out. If the fat from the bacon does not cover the bottom of the pan, add a bit of butter to make sure the entire bottom of the pan is greased.
Pour in the batter, place back in the oven, and bake for 20-25 minutes. Serve immediately — the longer you wait the flatter it gets. Top with a bit of powdered sugar, maple syrup, and/or plain greek yogurt.
Simplest Dutch Baby: omit bacon and cheese. Place 2-3 T. of butter in pan as it heats. Still really great, especially with maple syrup.
Bigger Baby: increase to 3/4 c. flour, 3/4 c. milk, and 6 eggs. We’ve made the bigger version a couple times but recently decided it’s a bit much for our 2 adults + 2 small people, especially if we have oranges or anything with it.
My Dutch pre-schooler with a rather large Dutch baby. I could eat this every single day.