Bacon and Eggs Dutch Baby Pancakes
Ramona's Cuisine
Ramona's Cuisine

Bacon and Eggs Dutch Baby Pancakes

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  • For the Dutch batter
  • 125 g flour all purpose flour
  • 2 large eggs or three small
  • 240 ml milk semi-skimmed (2% fat)
  • 2 tbsp sugar add 1 extra tbsp if you like a little sweeter
  • 1 pinch salt
  • 1 tsp vanilla extract or rum if you like it
  • For Cooking
  • 3 tbsp oil or butter
  • For toppings
  • 4 rashers bacon cooked to perfection
  • 4 small eggs
  • 1 tablespoon honey to drizzle when serving (optional)
  • 1 tbsp fresh herbs I used parsley and thyme -finely chopped (optional)


    Making the batter
    1. Place the eggs, milk, flour, sugar, vanilla, and the salt in a blender or a food processor, depending on that you chose to use to mix your batter. Whizz or blend for approximately 10-15 seconds. Might need to scrape down the sides, and blend for a further 10 seconds. You will end up with a pretty liquidy batter.
    2. Allow the batter to set aside. Rest it for a good 20 to 30 minutes to allow the flour to absorb the liquid. Not the biggest issue if you only have 10 minutes to rest it.
    3. While your batter rests, place the skillet you're using on the middle rack to warm along with the oven. Heat the oven to 210°C or 425°F.
    4. When the oven is hot as well as the skillet, all ready to make the pancake, remove the skillet from the oven (of course using oven gloves) and place it on top of the stove. Add the oil or the butter (if you choose to use butter) and swirl the pan to coat the bottom and sides of the pan properly and uniformly.
    5. Pour the batter in the skillet, tilting the skillet slightly to spread the batter evenly to all sides. Place the skillet in the oven.

    Baking the dutch baby
    1. Bake and watch (it is so fun) until the Dutch baby is nicely puffed up and golden brown on the top and the edges. It only takes about 15 to 20 minutes to bake.

    Preparing the topping
    1. Whilst the pancake is baking, get the topping ready by frying some bacon rashers and the eggs in a large pan. Preferably its to fry these separately.

    Serving the pancakes
    1. It can be served either straight away from the skillet or you can transfer the Dutch baby to a serving large sharing plate. Add the toppings (bacon and eggs). Cut into chunky wedges and serve with a drizzle of honey or maple syrup and if you choose to a sprinkle of fresh herbs. I used a tiny amount of finely chopped parsley and thyme freshly picked from the garden.


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