Duck Bacon and Blueberry Pannekoeken

Buck bacon and blueberry pannekoeken



  • 1

    Preheat oven to 400 degrees F.

  • 2

    Slice bacon crosswise into 1/2" wide strips. Place in a 9-10" cast iron skillet and cook over medium heat until crisp. Use a slotted spoon to remove bacon, and reserve on a paper-lined plate.

  • 3

    Pour off the pan drippings, wipe out pan, and add the fresh duck fat. Place the pan in the preheating oven to maintain heat while you put together the batter.

  • 4

    Whisk together flour, salt, and sugar in a medium bowl.

  • 5

    Whisk together milk and eggs in a separate bowl, then pour liquid mixture into dry ingredients. Whisk well to incorporate.

  • 6

    Carefully pull the hot skillet out of the oven, then pour batter into the skillet. Scatter bacon and blueberries evenly over the top. Return to the oven and bake 20-25 minutes, until puffed and golden. Note that the center is generally the last part to puff; be sure to leave the pancake in the oven long enough to get "full puff."

  • 7

    Serve hot in wedges, dusted with confectioner's sugar.

These puffy, oven-baked pancakes, or 'Dutch Babies,' are a delicious breakfast treat studded with crisp Duck Bacon and bright pops of blueberries.

Prep Time: 15 min
Cook Time: 30 min
Ready Time: 45 Minutes
Servings: 4-6