See that pool of yellow in the middle of that pancake?
Yeah. That's butter.
You know you want it.
So, my break from carbo overloading lasted approximately one day on this site, but it's cool, we're all busy padding for Winter, right?
Well, maybe some of you are, but it's been so hot here I may have to put on shorts this weekend (The last two months have been a fun preview of climate change, huh? Welcome to the future, it is very hot and very, very wet). I'll have to go digging for the loosest pair of shorts I can find though, because while it may be Summer outside, in my kitchen it is officially the start of holiday baking season!
That means I'm stocking up on flour, butter, all the sugars, and pumpkin, and texting my Dad to tell him cookies are on the way. It's all very exciting.
Since my oven is on all the time, I can take advantage and use it to make a breakfast that will fuel me up for all this baking! And one that has lots and lots of bacon to counteract all that sugar. Which then gets replenished with some maple syrup. On top of more butter and eggs and flour.
Um, so maybe this is more of a pile on than a break from all that decadent baking. Or maybe we should look at it as training?
But serve with a big pile of greens on the side and everything will be ok! That's my philosophy, anyway.
Small Dutch Pancake with Bacon
- 1-2 strips bacon
- 1 egg
- 1/4 cup flour
- 1/4 cup milk
- pinch nutmeg
- 2 tbs butter
- 1 tsp rendered bacon fat (optional)
- 1 tbs confectioners sugar
- maple syrup, for serving
- On a wire rack set in a baking sheet, cook bacon under the broiler until crispy. Set aside to cool and then crumble into pieces.
- Heat oven to 425. In a bowl, beat the egg and add the flour, milk and nutmeg and beat until well combined (batter may be a little lumpy).
- Melt butter over medium-high heat in a 6-inch cast-iron skillet with a teaspoon of the rendered bacon fat from your bacon if you want (recommend!). When butter is foamy but not browned, add as much of the crumbled bacon pieces as you want and pour in the batter. Transfer skillet to the oven and bake 10-15 minutes, until pancake is billowing and golden.
- Serve immediately, drizzled with maple syrup and any leftover crumbled bacon.