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Smokey bacon and tart apples make this Dutch Apple Baby pancake the perfect breakfast for a lazy weekend morning. Recipe includes nutritional information. From BakingMischief.com

Bacon Dutch Apple Baby For Two

Smokey bacon and tart apples make this Dutch Apple Baby pancake the perfect breakfast for a lazy weekend morning.

Course Breakfast
Total Time 35 minutes
Servings 2
Calories 471 kcal
Author Tracy

Ingredients

Bacon & Cinnamon Apples

  • 4 slices bacon
  • 1 large Granny Smith apple
  • 2 tablespoons (25g) granulated sugar divided
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • Butter*
  • 3 tablespoons (38g) brown sugar

Pancake Batter

  • 1/4 cup and 3 tablespoons (53g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/2 cup milk whole or 2%
  • 1/2 teaspoon vanilla extract
  • 2 large eggs

Instructions

Cook Bacon

  1. Preheat oven to 400°F.
  2. Cook bacon (using your preferred method) until crisp. Transfer bacon to a paper towel-covered plate and reserve the grease.

Prepare the Apples

  1. Peel apple and cut it into 1/4-inch thick slices and cut the slices into thirds. Set aside.

  2. Combine 1 tablespoon of the granulated sugar, the cinnamon, and ginger in a small bowl and set aside.
  3. Pour 3 tablespoons of the reserved bacon grease into an 6x6-inch baking dish. All bacon is different, so if your bacon didn't render enough grease, you can make up the difference with melted butter. Sprinkle brown sugar over the top and add apple slices, spreading them evenly over the brown sugar.
  4. Sprinkle granulated sugar mixture over the apples and place dish in the oven until apples are slightly cooked and mixture is bubbly at the edges, about 8 to 10 minutes.

Prepare the Batter

  1. While your apples cook, make the batter.
  2. In a large bowl, whisk together flour, the remaining tablespoon of sugar, salt, and nutmeg. Slowly whisk in the milk, stirring constantly to prevent lumps from forming.
  3. Add vanilla and eggs one at a time, beating well after each. After the final egg, beat for 2 minutes, until mixture is foamy and allow to rest for 5 minutes.
  4. Chop bacon into 1/2-inch pieces.
  5. Once apples are done, sprinkle bacon over the top and then pour in pancake batter and bake for 15 to 20 minutes, until the pancake has puffed up considerably and is golden and set in the center.
  6. The pancake will begin to deflate almost as soon as it comes out of the oven. This is completely normal. Sprinkle with powdered sugar or drizzle with a little maple syrup if desired and serve.

Recipe Notes

*Butter is only required if your bacon does not render enough grease to make the 3 tablespoons needed.