A sweet and savoury dutch baby pancake filled with fresh herbs, cheddar cheese, crispy bacon, and custard…?

Err Landi, what the hell?

Relax guys, this is one of those weird but wonderful creations that you’re going to thank me for. I used store-bought custard to make my pancake mixture and I have to say the sweet, savoury, and salty thing works!
You get a light and puffy pancake that is filled with delicious fresh ingredients which you can top with almost anything your heart desires – think crispy bacon and feta, or pancetta and Parmigiano


4 tbsp First Choice Salted Butter, plus additional butter for serving
160 g First Choice Custard, at room temperature
4 large eggs, at room temperature
80 g cake flour, sifted
black pepper
pinch of salt
3 tbsp First Choice White Cheddar Cheese
1 tbsp fresh thyme leaves
1 tbsp fresh chives, chopped
salad herbs, for serving
2 tbsp lemon juice
60 g crispy fried bacon


Preheat the oven to 230 degrees C. Place 2 tablespoons of butter in a 20 cm cast iron skillet or 20 cm cake tin. Place the skillet or cake tin in the centre of the oven for 10 minutes.

In a bowl, whisk together the eggs, First Choice Custard, flour, salt, pepper and 2 tablespoons melted butter. Whisk until the batter is smooth.

In a small bowl, combine the First Choice Cheese, thyme and chives. Remove the hot skillet/cake tin from the oven and pour the batter into the skillet/cake tin.

Sprinkle the cheese/herb mix evenly over the batter. Place the skillet in the centre of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top.

Meanwhile, toss the salad herbs with lemon juice and season with salt. Remove the Dutch Baby from the oven and top with a small pat of First Choice Butter.

Finish with crispy bacon, salad greens, and a pinch of black pepper. Serve and enjoy!

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