Dutch Baby with Bacon & Fig Jam

Oh baby. This Dutch-style pancake puffs up and looks magical with a dusting of powdered sugar. Dig in right away, before it deflates. It’s best in a cast-iron skillet slicked with bacon fat, but you could use a sturdy rimmed baking sheet and butter. 

What You Get

Bacon

All-purpose flour 

Milk

Eggs

Lemon

Powdered sugar 

Fig jam

What You’ll Need

Salt 

Makes 4 servings

Active Time: 10 minutes 

Total Time: 40 minutes 

Step 1

Preheat the oven to 425°F. Line a plate with paper towels and place next to the oven.

Step 2 

Lay slices of bacon evenly in a large cast-iron skillet (12 to 14 inches). Transfer the pan to the oven and bake until the bacon is rendered and browned, 10 to 15 minutes. Using tongs, transfer the bacon to the prepared plate. Drain about half of the bacon fat from the skillet, reserving about 2 tablespoons of fat for cooking the Dutch baby. 

Step 3 

Meanwhile, to make the batter, in a large bowl, whisk together 1⅛ cups flour and 1 teaspoon salt. In a separate bowl, whisk ¾ cup milk with 8 eggs. Add the dry ingredients to the wet ingredients and whisk until just combined. 

Step 4

Place the skillet over medium heat, to warm the remaining bacon fat. When the fat is hot, pour in the batter, immediately transfer the skillet to the oven, and bake until puffed and golden, 20 to 25 minutes. 

Step 5

Cut the Dutch baby into wedges, squeeze the juice of ½ lemon over the top, and sprinkle generously with powdered sugar. Transfer the wedges to plates, dollop with the fig jam, and serve warm, with the bacon on the side.