Sweet Corn Dutch Baby with Maple-Bacon Crumble

Ingredients

• 3 unit large eggs
• 0,67 cup whole milk
• 0,67 cup all-purpose flour
• 1 tbsp granulated sugar
• 0,5 tsp vanilla extract
• 0,25 tsp fine sea salt
• 0,5 cup sweet corn kernels
• 3 tbsp unsalted butter
• 6 slice thick-cut bacon
• 2 tbsp pure maple syrup
• 1 tbsp fresh thyme, chopped
• 0,5 unit lemon
• 1 tbsp icing sugar (for dusting)

Instructions

1. 1

   Place a 10-inch cast-iron skillet on the middle rack and preheat the oven to 425°F (220°C) for at least 15 minutes.

2. 2

   Meanwhile, arrange 6 slices of thick-cut bacon on a parchment-lined baking sheet and bake alongside the skillet for 12-14 minutes until deeply browned and crisp.

3. 3

   Transfer bacon to paper towels, then chop into rough 1/4-inch pieces and toss with 2 tbsp pure maple syrup while still warm.

4. 4

   In a blender, combine 3 large eggs, 2/3 cup whole milk, 2/3 cup all-purpose flour, 1 tbsp granulated sugar, 1/2 tsp vanilla extract, 1/4 tsp fine salt, and 1/2 cup fresh or thawed corn kernels; blend 20 seconds until smooth and frothy.

5. 5

   Let batter rest 5 minutes at room temperature : this ensures maximum lift.

6. 6

   Carefully remove the hot skillet, add 3 tbsp unsalted butter, and swirl until it's foamy and just turning golden brown (about 45 seconds).

7. 7

   Immediately pour the batter into the centre of the sizzling butter and return to the oven.

8. 8

   Bake 18-20 minutes without opening the door, until the pancake balloons dramatically with deeply golden, crackled edges.

9. 9

   Remove and immediately scatter the maple-bacon crumble across the top, followed by 1 tbsp chopped fresh thyme and a dusting of icing sugar.

10. 10

    Squeeze half a lemon over the surface and serve wedges straight from the pan before it deflates.