this brunch recipe uses a few of things i really like: cast iron skillet, oven, and eggs. together they make a large free-form omelet-like pancake popover called dutch baby. the upside of using a skillet is it browns and seasons the mixture evenly throughout the pan, and creates a low bowl which looks inviting to all kinds of toppings. sweet things such as fresh fruit, jam, glazed nuts or whipped cream, and savory like lox or bacon all pair well with the eggy and airy pancake.

i also love the fact that this recipe minimizes the use of stove. less stove use means less greasy pans to wash. the trick of it is simple: let the oven do the magic!

savory dutch baby with crispy bacon and baby carrots

inspired by chef john's dutch babies

makes a 6" dutch baby, great for one person, or two people with tiny appetite

step by step

preheat the oven to 425 °f (220 °c).

in a mixing bowl, beat eggs until yolks and egg whites are well blended. add milk, flour, salt to the mixture. continue whisking until the batter is smooth.

add chopped scallion to the batter. whisk slightly and set aside.

in a small mixing bowl, whisk olive oil, honey, salt and sesame together.

use aluminum foil to make a square pan. place the carrots side by side in the pan. brush the olive oil mixture evenly on the carrots. drizzle the rest in the pan.

make another foil square pan, place the bacons side by side.

in a 6" skillet, melt butter over high heat until it bubbles. pour batter into the center of the skillet.

put skillet, foil pans with carrots and bacons in the preheated oven for 20-25 minutes. the batter would puff and become golden. bacons and carrots would turn brown and caramelized. turn carrots and bacons once if you'd like.

carefully take out the skillet and pans off the oven. place carrots and bacons on top of dutch baby. put micro greens on the side. sprinkle sesames and extra carrot dressing on top, and enjoy!

ingredients

for dutch baby

large eggs - 2

whole milk - 1/2 cup

all-purpose flour - 1/3 cup

scallion - chopped, 1 tbsp

salt - a pinch

butter - 1 1/2 tbsp

for crispy bacon

thick sliced bacon - 2 strips, cut in half

for baby carrots

rainbow carrots - 4-5 sticks, peeled

olive oil - 1 tbsp

honey - 1 1/2 tbsp

salt - 1 tsp

toasted white sesame - 1 tsp, more for sprinkling

micro greens - a bunch