Dutch Baby Pancake with Bacon & Cinnamon-Spiced Fruit

Prep Time


Cook Time


Total Time





  • 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.


  • 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.


Whip the cream until stiff.

Fill the pancake with the fruit and bacon and fresh berries.

Serve topped with a few dollops of cream.