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Dutch Baby Pancka with Black berries and bacon

Dutch Apple Baby with Blackberry Hoisin Bacon

Dutch Apple Baby with Blackberry Hoisin Bacon 2015 World Food Championship Signature Build Recipe
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Course: Breakfast
Cuisine: American/Ducth
Keyword: Dutch Apple Baby with Blackberry Hoisin Bacon
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
Author: Rebecka Evans-At Home with Rebecka


  • 1 lb thick sliced bacon
  • 2 large apples
  • 4 tablespoon granulated sugar divided
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • c unsalted butter
  • ¾ c flour
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 c milk
  • ½ teaspoon vanilla extract
  • 5 large eggs
  • 1 c blackberry jam
  • ¼ c hoisin sauce
  • 2 tablespoon coarse ground mustard
  • powder sugar garnish
  • maple or blackberry syrup


  • For the Bacon
  • Preheat oven to 500 degrees F.
  • Place 10 slices of bacon on a parchment-lined baking sheet lengthwise, pull bacon to stretch about half its original length (this helps with shrinkage during the cooking process) don't allow the bacon to go over sheet pan edges
  • In a small bowl add, mustard, blackberry jam, hoisin sauce, and 2 tablespoons brown sugar, stir to combine
  • Spoon 1 teaspoon of jam mixture over each piece of bacon, using a basting brush spread the jam mixture to coat the entire side of bacon, flip bacon over and repeat this process.
  • To cook, cover the bacon with an additional sheet/baking pan laying the bottom of the pan directly on top of the bacon
  • Place pans in the oven and par-cook bacon for 5-6 minutes or until hot and bubbling but not browned
  • Remove from oven and set aside until ready to use
  • Reduce oven heat to 400 degrees F.
  • Brown remaining bacon slices and crumble for garnish
  • For the Batter
  • Peel and core apples, cut them into slices then slice into halves and thirds (about 3 cups apples) In a small mixing bowl combine 3 tablespoons sugar with cinnamon and ginger, set aside until ready to use
  • Cut butter into chunks and place in a deep cast-iron skillet. Put the skillet into the oven for 3-4 minutes or until the butter is melted and the skillet is hot. Remove skillet from oven, sprinkle bottom of the pan with about ⅓ brown sugar mixture. Carefully spread apples over the bottom of the skillet and sprinkle the remaining sugar over apples. Put the skillet back into the oven, cook for 5-8 minutes to caramelize apples (you should be able to complete the next step while apples are caramelizing)
  • Whisk flour with the remaining tablespoon of sugar, salt, and nutmeg. Gradually add milk, whisking constantly to avoid lumps. When flour batter is smooth, beat in vanilla and eggs one by one. Beat by hand for approximately 2 minutes. Let batter rest for 5 minutes. Remove apples from the oven
  • Add one strip of bacon to the bottom of the skillet at a time trying not to overlap the pieces, arrange in a star or spoke pattern so that when sliced each piece will have a slice of bacon cooked into the batter. It may be necessary to cut bacon to fit the skillet. Try not to go over the edge of the skillet to keep bacon from becoming too darkened while cooking. Pour batter over bacon and caramelized apples, bake in the 400-degree oven for 20 minutes, or center is set and sides are golden brown. The pancake will puff dramatically while baking but fall within a few minutes after baking. Slice pancake into 6 pieces, sprinkle with powder sugar, bacon bits, and serve with blackberry or maple syrup
  • ENJOY!