Dutch Baby
Dutch Baby
Perfect breakfast dish to wake up to by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 40 minutes
  • Yield 4 servings
  • Pancake (Dutch baby):
  • 45 grams butter
  • 3 free-range eggs
  • 1 cup plain flour
  • ¾ cup milk, warmed
  • 2 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 250 grams fresh or frozen (thawed) berries of choice
  • 1 teaspoon lemon zest
  • 2 tablespoons icing sugar
  • Lemon wedges
  • Extra icing sugar, lemon wedges, and crème fraiche, to serve
  1. Preheat oven to 200°C (180° fan-forced). Place the butter in a large non-stick ovenproof frying pan on middle rack of the oven.
  2. Beat eggs with an electric mixer at high speed until pale and frothy, then beat in flour, milk, sugar, vanilla, cinnamon, nutmeg, and a pinch of salt and continue to beat until smooth, about 1 minute more (batter will be thin). Carefully remove hot pan from the oven. swirling to coat with butter. Add batter and immediately return pan to oven. Cook for 20 to 25 minutes until puffed and golden-brown.
  3. While the pancake cooks, combine the berries, lemon zest and icing sugar in a bowl and stir to coat.
  4. Set aside.
  5. Remove pan from the oven and remove pancake using a spatula and place on a wire rack for a couple of minutes to let steam escape. Place on a chopping board, slice pancake into wedges and dust with extra icing sugar. Serve with berries, lemon wedges and crème fraiche.

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