Dutch Baby Pancake

Dutch Baby Pancake - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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A custardy puffy pancake

A custardy puffy pancake you will love and simple to make.
A Dutch baby pancake (must be a rather big baby!) is also referred to as a German pancake. It’s traditionally baked in a cast iron pan and although spectacular out of the oven, due to its puffed-up appearance, it quickly deflates into a pancake. This recipe is made using a blender, but you could certainly make it using a whisk. Just strain it before cooking.

I used berries and a little sugar, but like any pancake, use your favourite topping. Drizzle with maple syrup or honey for extra sweetness. Make Dutch baby pancakes today or any day!

Ingredients

For the batter
½ cup milk
¾ cup all-purpose flour
¼ tsp fine salt
60g - 2oz butter
4 eggs
1 tspn vanilla extract
1 tbsp sugar
For the optional topping
2 cups mixed berries
Powdered (icing) sugar

Steps

Step 1
Preheat oven to 425°F – 220°C
Step 2
Place frying pan, (a cast iron is best or any very thick pan) and place into the preheated oven for 10-15 minutes.
Step 3
Into a blender add the eggs, milk, vanilla extract, sugar, flour and salt and blend for approx. 20 to 30 seconds until smooth.
Step 4
Remove the pan from oven and add the butter. Once melted swirl the pan to coat the sides to avoid sticking. Gently pour in your mixture in the centre. Return to oven for approx. 15 to 20 minutes.
Step 5
Once cooked, remove from oven and place your berries or topping of your choice.
Step 6
Dust the outside with the powdered sugar with a shaker or by using a small sieve with sugar.
Serve immediately.

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