Last Updated on July 30, 2021
A perfectly cozy dish for a Sunday brunch, this Dutch baby recipe will make you love the weekend even more. The saltiness and crunch of the bacon offsets the sweetness of the apple and maple syrup, and you don’t have to worry about whipping up batch after batch of pancakes.
This is also a fantastic recipe if you’re looking for a new way to use up your apple-picking haul. It’s easy enough to make whenever you’re craving something special, and the savoriness of the dish makes it a delightful addition to any meal.
Ingredients
- 4 ounces bacon about 4 slices
- ¼ cup (28 grams) blanched almond flour
- 3 tablespoons (27 grams) arrowroot
- 1 tablespoon (6 grams) collagen peptides (or more arrowroot)
- 3 large eggs
- ½ cup milk of choice
- 2 tablespoons maple syrup plus more for serving
- 1 large apple cored, chopped
- ¼ teaspoon plus pinch fine sea salt
Instructions
- Preheat oven to 425ºF. Place bacon in an unheated 10-inch cast iron skillet. Place over medium-low heat and cook until bacon is crisp and fat has rendered, 7 to 10 minutes. Transfer bacon to a cutting board; chop. Pour off all but 1 tablespoon bacon fat (reserve fat).
- While bacon is cooking, combine almond flour, arrowroot, collagen, eggs, milk and 1 tablespoon maple syrup to a blender; blend until smooth. Add 1 tablespoon reserved bacon fat to blender; blend again.
- After removing bacon from skillet, add apple. Sprinkle with a pinch of salt, drizzle with remaining 1 tablespoon maple syrup and cook, stirring occasionally, until apple begins to soften, 1 to 2 minutes.
- Pour batter over apples in skillet. Sprinkle with chopped bacon. Transfer skillet to oven and cook until pancake is puffed and golden, 15 to 20 minutes. Let cool for 5 minutes before cutting and serving. (Pancake will deflate as it cools; that’s ok.) Pass additional maple syrup on the side.
Beth Lipton is a Brooklyn-based recipe developer and food/wellness writer. Her work has appeared in Clean Eating, Paleo magazine, FoodNetwork.com, Well+Good, and more. She is the former food director at Health magazine and serves as the resident chef at Middleberg Nutrition. Beth is currently working on a cookbook with healthy, animal protein forward recipes.
