DUTCH BABY PANCAKE
6 People
210 Cals
DUTCH BABY PANCAKE
6 People
210 Cals
About the recipe
There is something magical about pulling a Dutch Baby Pancake from the oven.Golden, puffed and dramatically risen around the edges, it looks incredibly impressive yet is one of the simplest breakfasts or brunch dishes you can make. It's my favourite thing to serve on a lazy Sunday morning, when friends drop by unexpectedly, or whenever I want something that feels a little special without spending hours in the kitchen.Made with simple pantry ingredients including eggs, milk and flour, this beautiful oven-baked pancake is rich in protein and incredibly satisfying. The eggs provide high-quality protein along with important nutrients including vitamin B12 and selenium, while serving it with yoghurt, cottage cheese and fresh fruit adds even more protein, calcium, fibre and antioxidants.One of the things I love most about a Dutch Baby is its versatility. It works beautifully with sweet toppings such as Greek yoghurt, berries, caramelised apples and maple syrup, but is equally delicious served savoury with roasted tomatoes, feta, fresh herbs, pesto and peppery rocket leaves. Think of it as a cross between a pancake, crepe and Yorkshire pudding — crisp around the edges, soft and custardy in the centre.It's the ultimate crowd-pleasing brunch dish with plenty of wow factor, yet requires very little effort. Simply whisk the batter, pour it into a hot pan and let the oven do all the work.Serve it warm straight from the oven while it's beautifully puffed, or enjoy leftovers cold the next day — if there are any left.A beautiful dish for breakfast, brunch, lunch or even a light supper, this Dutch Baby Pancake proves that simple food is often the most memorable.
Nutrition Per Serving
210
Calories
8g
Fat
3g
Saturates
3g
Sugars
277mg
Salt
12g
Protein
18g
Carbs
3g
Fibre
Ingredients
- 6 large organic eggs
- 250 ml warm milk of choice
- 140 g spelt flour plain flour or gluten-free flour
- ½ teaspoon sea salt
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup optional
- 2 tablespoons extra virgin olive oil or avocado oil
For a savoury Dutch Baby
- Omit the maple syrup and vanilla if preferred
- Add 2 tablespoons finely grated parmesan
- Add 1 tablespoon finely chopped fresh chives
Method
- PREHEAT your oven to 220°C fan-forced.
- PLACE a large cast-iron skillet or ovenproof frying pan into the oven while it heats. The pan needs at least 15 minutes to become thoroughly hot.
- WHISK together the eggs, milk, flour, salt, vanilla and maple syrup in a large bowl until completely smooth and lump free.
- CAREFULLY remove the hot pan from the oven and add the olive oil.
- RETURN the pan to the oven for 2–3 minutes until the oil is hot.
- CAREFULLY remove the pan once again and immediately pour in the batter.
- RETURN the pan to the oven straight away.
- BAKE for 18–20minutes, or until the pancake is dramatically puffed, golden brown and crisp around the edges.
- REMOVE from the oven. The pancake will naturally begin to sink slightly as it cools—this is completely normal.
- SERVE immediately with your favourite sweet or savoury toppings.
SWEET TOPPING IDEAS
Greek yoghurt, maple and fresh berries
Cottage cheese , almond butter and blueberries
Caramelised apples with orange, maple + cinnamon
Fresh figs and honey
Ricotta, strawberries, honey and pistachios SAVOURY TOPPING IDEAS
Roasted tomatoes, feta or burrta and basil
Cottage cheese, rocket and pesto
Smoked salmon, cottage cheese, chives and lemon dressing
Avocado, tomato and goat's cheese
Fresh heirloom tomato, buffalo Mozarella, rocket and aged balsamic NOTES + INSPIRATION The hot pan is the secret.
The dramatic rise comes from pouring the batter into a thoroughly heated cast-iron pan. Don't skip this step. Warm ingredients work best.
Using room-temperature eggs and warm milk helps the batter rise beautifully. Gluten-free option.
A good quality gluten-free plain flour blend works beautifully in this recipe. Make it higher in protein.
Serve with Greek yoghurt, cottage cheese or ricotta for a delicious protein boost. Perfect for entertaining.
Bring the entire pan straight to the table and allow everyone to add their own toppings. It's simple, relaxed and always impressive. Enjoy hot or cold.
While best served fresh from the oven, leftovers are surprisingly delicious cold the next day topped with yoghurt and fruit. This is one of those recipes that never fails to delight. Simple ingredients, minimal effort and a spectacular result every single time.
Greek yoghurt, maple and fresh berries
Cottage cheese , almond butter and blueberries
Caramelised apples with orange, maple + cinnamon
Fresh figs and honey
Ricotta, strawberries, honey and pistachios SAVOURY TOPPING IDEAS
Roasted tomatoes, feta or burrta and basil
Cottage cheese, rocket and pesto
Smoked salmon, cottage cheese, chives and lemon dressing
Avocado, tomato and goat's cheese
Fresh heirloom tomato, buffalo Mozarella, rocket and aged balsamic NOTES + INSPIRATION The hot pan is the secret.
The dramatic rise comes from pouring the batter into a thoroughly heated cast-iron pan. Don't skip this step. Warm ingredients work best.
Using room-temperature eggs and warm milk helps the batter rise beautifully. Gluten-free option.
A good quality gluten-free plain flour blend works beautifully in this recipe. Make it higher in protein.
Serve with Greek yoghurt, cottage cheese or ricotta for a delicious protein boost. Perfect for entertaining.
Bring the entire pan straight to the table and allow everyone to add their own toppings. It's simple, relaxed and always impressive. Enjoy hot or cold.
While best served fresh from the oven, leftovers are surprisingly delicious cold the next day topped with yoghurt and fruit. This is one of those recipes that never fails to delight. Simple ingredients, minimal effort and a spectacular result every single time.
