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Dutch Baby Pancake
Dutch Baby Pancake

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.

Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min
Serves: 4



Dutch Baby Pancake


125 ml

cake flour

125 ml



large eggs

30 ml

white sugar

5 ml


30 ml




200 g

Eskort Minced Bacon

20 ml

olive oil

15 ml


60 ml

muscovado sugar


lemon, juice



250 ml

fresh cream

150 g

seasonal fresh berries

17 g

icing sugar for dusting

125 ml

white sugar

5 ml

dried apricots, sliced


green apple, sliced


Dutch Baby Pancake

  • Add cake flour, milk, eggs, white sugar and salt to a food processor and blend for 10 to 20 seconds until a batter forms.

  • Preheat the oven to 220°C and place a medium sized frying pan in the oven to heat.

  • Once the pan has heated add 30 ml butter.

  • 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 olive oil and bacon and fry over a medium to high heat until the bacon is crispy.

  • Add apples, apricots, cinnamon, muscovado sugar and lemon juice and reduce heat.

  • Stir until the sugar has dissolved and simmer for 10 minutes.


  • Whip the cream until stiff peaks form.

  • Fill the pancake with the bacon, apples and apricots and top with whipped cream.

  • Top with fresh berries and icing sugar.

Recipe Meal Types: - Desserts - Breakfast
The following product can be used with this recipe:
Eskort Minced Bacon

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