Recipes > Main Dish > Duck Bacon and Blueberry Pannekoeken

Duck Bacon and Blueberry Pannekoeken

Name: Duck Bacon and Blueberry Pannekoeken
Total time: 45 min
Cuisine: Europe
Ingredients: 4 slices Maple Leaf Farms Duck Bacon; 2 Tbsp Maple Leaf Farms Duck Fat; 2/3 cup Flour; 1/2 tsp Kosher Salt; 1 Tbsp Sugar; 2/3 cup Milk; 4 Eggs; 1/2 cup Fresh or Frozen Blueberries; Confectioner's Sugar, for serving

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

Ingredients

4 slices Maple Leaf Farms Duck Bacon
2 Tbsp Maple Leaf Farms Duck Fat
2/3 cup Flour
1/2 tsp Kosher Salt
1 Tbsp Sugar
2/3 cup Milk
4 Eggs
1/2 cup Fresh or Frozen Blueberries
Confectioner's Sugar, for serving

Directions

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.