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.

Dutch Baby Pancake
Dutch Baby Pancake

Makes 1

Hands-on Time 7 minutes

Cooking Time 16 minutes

Print friendly version

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!

Dutch Baby Pancake
Dutch Baby Pancake