Name: Dutch Baby
Prep time: 5 min
Cook time: 20 min
Total time: 45 min
Ingredients: 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; blueberries; slice of honeycomb

Dutch Baby

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.

Print Recipe

Dutch Baby

Prep Time5

Cook Time20

Resting Time20

Total Time45

Course: Breakfast

Servings: 2

Ingredients

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

Topping ideas

whipped cream and Greek yoghurt blend
sliced apricots and peaches
blueberries
slice of honeycomb

Instructions

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.

Recipe supplied by Freedom Farms.

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2021-01-22T13:15:19+13:00