Dutch baby with maple glazed bacon and cream

Sometimes you have those dishes that look like a culinary showstopper while the oven does all the work. This is one of them. The contrast between the airy, golden-brown pancake, the salty, sticky maple bacon and that silky cloud of cream... I don't know about you, but I'd happily have this for breakfast every day.

Serves: 1-2 (this recipe makes 1 large Dutch baby)
Prep: 10 minutes · Cook: 20 minutes

Ingredients

The Dutch baby

• 3 eggs (at room temperature)
• 150 ml whole milk
• 90 g plain flour
• 1 tbsp sugar & a pinch of salt
• 40 g butter

Maple bacon & cream

• 6 slices of streaky bacon
• 3 tbsp maple syrup
• 125 ml whipping cream (optionally with 1 tbsp icing sugar)

Method

1. Preheat the oven to 220 °C. Put an oven-proof saute pan (about 25 cm) straight into the oven. A hot pan is the secret to that dramatic puff.
2. Line a baking tray with parchment and place the bacon on it. Bake until almost crispy (about 10 min). Take them out briefly, brush generously with maple syrup and return for another 3 to 5 minutes until glossy and bubbling. Let them rest; the syrup will turn into a lovely sticky glaze. Note: the sugar makes the bacon burn quickly, so keep a close eye on it.
3. Blend the eggs, milk, flour, sugar and salt until completely smooth and airy. Let the batter rest briefly while the pan gets scorching hot in the oven.
4. Carefully remove the hot pan from the oven. Add the butter and let it bubble and swirl over the base. Immediately pour the batter into the centre and return the pan to the oven.
5. Bake the Dutch baby for 15 to 20 minutes until golden. Golden rule: don't open the oven door during baking, or your showstopper will collapse. Patience is a virtue!
6. Meanwhile, whip the cream to stiff peaks (with icing sugar if you like it sweet). Take the Dutch baby out of the oven, drape the maple bacon in the middle and dollop a generous cloud of cream on top.

Serving tip: drizzle a little extra maple syrup over the top for the ultimate finish.