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Dutch baby pancake

Dutch baby pancake

PT45M

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This large, lovely pancake I think of as a cross between a crepe and a Yorkshire pudding. An unleavened, thin batter is poured into a piping hot, generously oiled pan and then placed into the oven instead of being cooked on the stove. The edges of the batter puff up, becoming crispy and golden while the middle remains paler and slightly chewy.

It's easy to load the toppings on here - if you're stuck for ideas just think of your usual crepe fillings: jams, nut butter, chocolate chips, lemon with sugar, maple syrup or fresh fruit. I personally like to shower the pancake in icing sugar and squeeze on some lemon juice.

This is enough to make one large Dutch baby, serving 4 people. For a smaller serving only make 1/3 of the recipe and use a 20 cm frying pan, then bake for 10-15 minutes.

I have recommended using a 30 cm frying pan only as a guideline. If your pan is a little larger or smaller, it will work just as well.

Ingredients

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  • Dutch baby pancake

  • 3 eggs
  • 220ml of almond milk, or coconut milk
  • 2 tbsp of sugar
  • 1 pinch of salt
  • 1/2 tsp vanilla extract
  • 90g of plain flour
  • 2 tbsp of coconut oil, or vegetable oil
  • To serve, your choice of...

  • icing sugar
  • lemon, cut into wedges
  • jam
  • honey
  • seasonal fruit
  • peanut butter
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Method

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1
Heat oven to 200°C/gas mark 6. Place a 30cm cast iron or heavy, oven-proof frying pan into the oven to heat
2
In a jug, whisk together the eggs, milk, sugar, salt and vanilla. Add the flour and whisk again until quite smooth (some lumps may still remain)
3
Put the oil into the hot frying pan, tilting and swirling so that the whole base and edges of the pan are coated. Pour the batter into the frying pan and immediately place into the oven. Bake for 25-30 minutes, when the edges should be puffed and golden
Bake for 25-30 minutes, when the edges should be puffed and golden
4
Cut into wedges and serve the pancake hot with your choice of toppings
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