Somewhere between a pancake and a Yorkshire pudding, a Dutch baby can be sweet or savoury and makes a super-quick evening meal

Dutch baby with cheese, bacon and kale

A Dutch baby is somewhere in between a Yorkshire pudding and a pancake. Filled with cheese, delicious bacon and crunchy kale, you know this dish is going to be super tasty.

Serves 4


40g plain flour
​120ml full fat milk
2 large eggs
Pinch of salt
Pinch of grated nutmeg
4 tbsp butter


6 slices bacon
2 handfuls of curly kale, stems removed
1 tsp olive oil
Salt and pepper
100g Primula Original Cheese Tube

Preheat oven to 220˚C/425˚F/Gas Mark 7. Place bacon on an oven tray and grill until crispy. Set bacon aside and allow to cool. In a medium bowl, lightly beat the eggs with the milk.  Whisk in flour, salt and nutmeg until just combined. The mixture should be a little bit lumpy.

Melt butter in a heavy, ovenproof frying pan (a cast iron skillet is ideal), either in the oven or on the hob. When butter has melted, pour in batter and place in the oven. Bake until pancake is golden brown, 15-20 minutes. While the pancake is baking, fry kale in olive oil over a high heat, until edges start to crisp. Season well with salt and pepper.

Break the bacon into shards, and fill pancake with kale and bacon. Finish with generous dollops of Primula cheese. Serve.

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