Serving brunch to large group has never looked so easy or delicious as with our XL Dutch baby (I guess you could call it a Dutch adult). You can have this large, savory pancake—boasting gloriously crisp, golden brown edges, fluffy pockets dispersed through the center, and plenty of bacon goodness—for 8 on the table in under 40 minutes. Dutch babies are typically made in a preheated cast-iron skillet (and these are great for a smaller group, but less convenient if you’re trying to serve more than 4 people); first, you melt butter in the pan, and then pour in the batter. The problem we encountered when trying to convert this cooking method to a sheet pan is that once you add butter to the preheated pan, the pan warps—making it impossible to evenly distribute the Dutch baby batter. But, unsurprisingly, bacon fixes this (and all) problem(s). The bacon cooking on the pan tempers it, which keeps it from warping with the heat, it also provides enough flavorful grease so that no butter is needed. That said, you’ll still want to use your heaviest, flat sheet pan for this recipe, just to further minimize any risk of warping. If your oven has racks on smooth rolling casters, pull the rack out slightly to pour your batter into the pan, rather than removing the pan from the oven completely, to avoid any spills. We love the southwestern flair this fluffy pancake offers, but feel free to change up the flavor profile to suit your taste. And, of course, no one is going to complain if you decide to top it off with a few frizzled fried eggs as well. Serve with mimosas for an easily executed, utterly impressive brunch spread.
Preheat oven to 425°F. Scatter bacon evenly on a half-size (18- x 13- x 1-inch) rimmed baking sheet. Bake in preheated oven until bacon begins to crisp and fat has rendered, 16 to 18 minutes.
Process milk and eggs in a blender until smooth, about 30 seconds. Stir together flour, sugar, and 1/4 teaspoon of the salt in a medium bowl. Add flour mixture to milk mixture; process until smooth, about 30 seconds. Pour batter evenly over bacon, and sprinkle evenly with green chiles. Bake at 425°F until golden brown and puffy, about 20 minutes.
Heat a large cast-iron skillet over medium-high. Add corn; cook, stirring occasionally, until charred, 1 to 2 minutes. Set aside.
Whisk together oil, lime juice, chile powder, honey, and remaining 1/2 teaspoon salt in a large bowl. Add arugula, tomatoes, and corn; toss to coat. Top Dutch baby evenly with arugula mixture; sprinkle evenly with cheese. Serve immediately.