All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Gather your loved ones (or your cat) around the oven to witness the sheer spectacle of a fully puffed, popover pancake being removed from the oven. Watch their eyes light with delight as the towering soufflé gently falls as its brought to the table to be served alongside bacon that you candied with brown sugar. Breakfast. Just. Got. Real.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Pan
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 400 degrees. Arrange oven racks to middle and bottom positions. Place a medium, oven-safe non-stick pan or 8"-9" glass or ceramic pie pan on the top oven shelf to preheat. Line a baking sheet with foil. Lay bacon on baking sheet and brush with half of the maple syrup. Sprinkle brown sugar over bacon. Rinse and quarter lemon.
Bake the Bacon
Bake bacon on lower shelf for 16-20 minutes, or until brown sugar has melted and bacon is crispy. Remove bacon from pan and place on two small serving plates. Set plates aside to allow the melted sugar to set and slightly harden on the bacon as it cools.
Prepare the Batter
Whisk milk, liquid egg, and vanilla extract in a bowl until fully combined. Add the flour and granulated sugar and whisk for 1-2 minutes, or until batter is lightened in color.
Bake the Pancake
Using an oven mitt, remove preheated non-stick pan or pie pan from oven and add butter to pan. Swirl butter in pan until fully melted, making sure all sides of pan are buttered. Pour batter into hot pan and place pan on middle rack in oven. Bake for 12-15 minutes, or until edges are brown and pancake puffs, like a popover. (It's normal for the pancake to begin deflating immediately after leaving the oven!)
Plate the Dish
Sift powdered sugar through wire-mesh strainer over the Dutch Baby. Slice in half and plate each portion. Serve with lemon quarters, remaining maple syrup, and candied bacon.
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