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
What You’ll Need
Makes 4 to 6 servings
Active Time: 10 minutes
Total Time: 40 minutes
Preheat the oven to 425°F. 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 a plate lined with paper towels. Drain about half of the bacon fat from the skillet, reserving about 2 tablespoons of fat for cooking the Dutch baby.
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 just until combined. 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.
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.