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Posted by Abby Kellie on

Serves 2


  • 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


  1. Preheat to 450 degrees.
  2. Heat ovenproof skillet (I prefer cast iron) over medium heat.
  3. In a blender or food processor, add eggs and blend until foamy, about 30 seconds.
  4. With motor running add milk and the melted butter.
  5. Then add flour, cornstarch and salt and pepper and blend until just combined.
  6. Add bacon to hot skillet and cook, stirring often until crisp. Remove cooked bacon and set aside.
  7. Put skillet with rendered bacon fat into hot oven for about 5 minutes to get it nice and hot.
  8. Carefully remove pan from oven, pour in batter then quickly sprinkle in green onions and return pan to oven.
  9. Bake until dutch baby is puffed and golden brown, about 20 minutes.
  10. Place ricotta in a small bowl and stir in chives and salt and pepper to taste.
  11. 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.
  12. Cut into wedges and serve immediately.

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