This baked pancake of sorts is adored in the US, and rightfully so: it’s mighty puffy, silky soft in the centre, and lends itself to topping with fresh fruit and other delights.
A few insider tips:
- An ovenproof cast-iron pan is best for this recipe. It needs to be at least 4cm deep to allow the batter to rise. For this quantity of batter we used a 20cm pan, if doubling the recipe you could use a 30cm pan.
- The mixing can be done in a bowl with a whisk instead of a blender if preferred – just aim for a smooth batter with no lumps.
- Serve right away after taking out of the oven and dusting with icing sugar.
- 2 Freedom Farms Eggs size large
- 1/2 cup plain flour
- 1/2 cup full-fat milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp unsalted butter
- 1/2 tbsp icing sugar to dust
- whipped cream and Greek yoghurt blend
- sliced apricots and peaches
- slice of honeycomb
- Preheat the oven to 220°C regular bake setting, then place the pan into the oven to heat it up for 5-10 minutes.
- Put all the Dutch Baby ingredients in a blender and blend for 30 seconds, then scrape down the sides and blend for another 30 seconds until you have a smooth, thin batter. Leave to rest for 20 minutes.
- Remove the hot pan, add the butter and swirl the pan around to evenly coat the bottom and sides. The pan should be hot enough that the butter melts quickly – if it doesn’t, heat the pan a little longer then try swirling again to coat.
- Pour the batter into the center of the pan, but do not tilt, let it spread on its own. Return the pan into the oven and bake for 15-20 minutes.
- When the Dutch Baby is puffed right up and is turning golden brown round the edges , remove from the oven and sift over icing sugar. The puff will lose some height but that is fine, you should end up with a pancake that’s slightly sunken in the middle and puffy at the edges – perfect for filling with fruit, berries, cream etc. Slice into wedges and enjoy.