Dutch Baby Pancake with Bacon & Cinnamon-Spiced Fruit

20min

30min

50min

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.