Savoury Dutch pancake

A true cross-cultural fertilisation that will make you smile – Yorkshire pudding meets a savoury bacon and Dutch cheese filling The result is a scrumptious savouriness, which floats our boat as a brunch. This is quick to prepare and even quicker to eat.

A cast-iron skillet with a savoury Dutch Pancake

Savoury Dutch Pancake


Prep time
Less than 5 minutes
Cooking time
20 - 25 minutes


For the Batter

  • 75g plain flour
  • 1 tsp rubbed sage (optional)
  • pinch of salt
  • 3 eggs
  • 125ml whole milk

For the Filling

  • 2 tbsp vegetable oil or lard
  • 75g smoked bacon lardons
  • 2 shallots, finely chopped
  • 1 eating apple, peeled and diced
  • 100g Gouda cheese, grated
  • sage leaves, to garnish (optional)


  1. Preheat the oven to 200°C/Fan 180°C/Gas 6.

  2. First, make the batter. Put the flour into a bowl with the sage, if using, and a generous pinch of salt. Work in the eggs to make a thick batter, then gradually add the milk until the batter is smooth and the consistency of single cream. Set it aside to rest

  3. Heat a tablespoon of the vegetable oil or lard in a large ovenproof frying pan or a roasting tin. Fry the bacon and shallots until the bacon is crisp and the shallots are lightly browned, then add the diced apple and cook for another couple of minutes. Remove everything from the pan and wipe over the base with kitchen paper.

  4. Heat the remaining oil or lard in the pan or tin. When it is smoking hot, pour in the batter, swirling it around so the entire base is covered. Mix the cheese into the bacon mixture and sprinkle this on top of the batter, making sure you leave a wide border for the pancake to rise around the filling.

  5. Put the pan in the oven and bake the pancake for 20–25 minutes, until it’s lightly browned and has puffed up around the filling.

  6. Garnish with Sage leaves and serve at once