Whip the cream until stiff.
Fill the pancake with the fruit and bacon and fresh berries.
Serve topped with a few dollops of cream.
Dutch Baby Pancake with Bacon & Cinnamon-Spiced Fruit
Ingredients
- Dutch Baby Pancake
- 125ml (1/2 cup) cake flour
- 125ml (1/2 cup) milk
- 2 large eggs
- 30ml (2 tbsp) white sugar
- 5ml (1 tsp) salt
- 30ml (2 tbsp) butter
- Bacon & Fruit Filling
- 200g Eskort Bacon Cutts
- 20ml (4 tsp) olive oil
- 125ml (1/2 cup) dried apricots, diced
- 1 green apple, sliced
- 15ml (1 tbsp) cinnamon
- 60ml (1/4 cup) muscovado sugar
- Juice of one lemon
- To serve
- 250ml (1 cup) cream
- Fresh berries
- Allergens
- This recipe contains wheat (gluten) and dairy (lactose).
- Substitutions
- Cake Flour (contains gluten): Use gluten-free flour.
- Butter (contains lactose): Use clarified butter (ghee) or coconut oil.
- Cream (contains lactose): Use lactose-free cream like Orley Whip or coconut cream.
Method
- Preheat the oven to 220°C.
- Place a medium-sized ovenproof frying pan into the oven.
- Filling
- Add olive oil to a frying pan over a high heat and fry the bacon until crispy.
- Add the rest of the ingredients and reduce the heat.
- Stir until the sugar has dissolved.
- Simmer for 10 minutes.
- Dutch Baby Pancake
- Blend the ingredients, except the butter, in a food processor for 10 seconds.
- Open the food processor, scrape down the sides and blend for another 10 seconds.
- Using oven gloves, remove the pan from the oven and add the butter.
- Swirl the butter around to coat the sides of the pan.
- Pour the batter into the pan and bake for 15 minutes.
- Tip:
- For an extra bit of sweetness, dust the pancake with icing sugar just before serving.
Serve
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