Dutch Baby Pancake
Brits might look at this and think, “Why has he covered a Yorkshire pudding with sugar and fruit?” And I’d say, “I have. Well, sort of.” A Dutch Baby is essentially a sweet Yorkshire pudding. The ingredients are the same as a pancake—mind blown, right? Dutch Babies are perfect for breakfast, dessert, or any time you fancy. They’re easy to whip up, with crisp edges and a thick, spongy centre. I recommend dusting them with icing sugar and filling them with fruit and cream. For mine, I sautéed bananas in butter, added sugar and rum, and served it with a scoop of clotted cream ice cream. It was perfect. And yes, it was my breakfast.
Makes 1
Hands-on Time 7 minutes
Cooking Time 16 minutes
Ingredients
50g unsalted butter
100g plain flour
1 tbsp caster sugar
1/2 tsp fine salt
3 medium eggs
180ml full-fat milk
1 1/2 tsp vanilla extract
Equipment
Small microwaveable bowl
Microwave
Measuring jug
Small whisk or fork
Oven-proof small frying pan
Method
1. Preheat and Melt Butter
Preheat the oven to 220°C/200°C (fan)/425°F/Gas Mark 7.
Melt 30g butter in a microwaveable bowl in 20-second bursts on a low setting.
2. Prepare the Batter
In a measuring jug, combine flour, sugar, and salt.
Add the eggs, milk, and vanilla extract, whisking until smooth. Stir in the melted butter.
3. Cook the Pancake
Heat an oven-proof frying pan over medium heat for 5 minutes.
Add the remaining 20g butter to the pan. Once the butter stops bubbling, pour in the batter.
Cook on the stove for 1 minute, then transfer to the oven and bake for 15 minutes until puffed and golden.
4. Serve
Remove from the oven and let cool slightly. Serve warm.
Enjoy!
