Valentine’s week dutch baby pancake

By Drum Digital
12 February 2019


Preparation: 20 min | Cooking: 30 min | Serves 4

A smooth sweet batter is oven-baked until golden brown and puffy in the centre, then filled with #JustDelicious crispy bacon bits, cinnamon-spiced apples and apricots, and dollops of whipped cream. Serve topped with fresh berries and dust generously with icing sugar.


Dutch baby pancake

125ml (½c) cake flour

125ml (½c) milk

2 large eggs

30ml (2T) white sugar

5ml (1t) salt

30ml (2T) butter


20ml (4t) olive oil

200g  Eskort Minced Bacon

1 green apple, sliced

125ml (½c) dried apricots, sliced

15ml (1T) cinnamon

60ml (4T) muscovado sugar

juice of one lemon

To serve

250ml (1c) fresh cream

150g seasonal fresh berries

17g icing sugar for dusting


  • Preheat the oven to 220°C and put a medium-size frying pan in the oven to warm.

Dutch Baby Pancake

  • Add the cake flour, milk, eggs, white sugar and salt to a food processor and blend for 10 to 20 seconds until a batter forms.
  • Once the pan has heated add 30ml (2T) butter to it.
  • Swirl the butter around to coat the sides of the pan.
  • Pour the batter into the pan and bake in the oven for 15 minutes.


  • In a frying pan, add the olive oil and bacon and fry over a medium to high heat until the bacon is crispy.
  • Add the apple and apricot slices, cinnamon, muscovado sugar and lemon juice and reduce the heat.
  • Stir until the sugar has dissolved and simmer for 10 minutes.

To serve

  • Whip the cream until stiff peaks form.
  • Fill the pancake with the bacon, apple and apricot slices and top with the whipped cream.
  • Decorate with the fresh berries and dust with icing sugar.

Find Love!