- 1 tablespoon butter, melted
- 2 large eggs
- 2⁄3 cup milk
- 1⁄3 cup flour
- 1 1/2 tablespoons cornstarch
- 1⁄4 teaspoon kosher salt and pepper
- 4 slices bacon, chopped
- 4 green onions, chopped (use ramps if in season)
- 4 oz ricotta
- 1 tablespoon chives, chopped finely
- 1 teaspoon honey
- Preheat to 450 degrees.
- Heat ovenproof skillet (I prefer cast iron) over medium heat.
- In a blender or food processor, add eggs and blend until foamy, about 30 seconds.
- With motor running add milk and the melted butter.
- Then add flour, cornstarch and salt and pepper and blend until just combined.
- Add bacon to hot skillet and cook, stirring often until crisp. Remove cooked bacon and set aside.
- Put skillet with rendered bacon fat into hot oven for about 5 minutes to get it nice and hot.
- Carefully remove pan from oven, pour in batter then quickly sprinkle in green onions and return pan to oven.
- Bake until dutch baby is puffed and golden brown, about 20 minutes.
- Place ricotta in a small bowl and stir in chives and salt and pepper to taste.
- Once the Dutch baby is baked, carefully remove from oven and working quickly (so it doesn’t deflate) dollop ricotta mixture and drizzle with honey.
- Cut into wedges and serve immediately.
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