Dutch baby

Dutch baby pancake

Despite the name, this is an American favourite. Enjoy straight from the oven while still puffy

By , 03 February 2016
Dutch baby pancake
  • Ready in: 30 mins
  • Serves: 8
  • Price: 17p per serving
Nutritional Info
Each 79g serving contains
  • Cals 125
  • Fat 5.3
  • Sat Fat 0.9
  • Sugar 5.1
  • Salt 0.08
of your reference intake.
Typical energy values per 100g: 661kJ/758kcal.
  • 3 eggs
  • 200ml almond milk
  • 2tbsp sugar
  • tsp vanilla extract
  • 100g plain flour
  • 2tbsp sunflower oil
  • 100g mixed raspberries, blueberries and blackberries
  • Icing sugar, to serve
  • Preheat the oven to 200C/180C Fan/Gas 6. Beat together the eggs, almond milk, sugar and vanilla extract.

  • Sift the flour over the milk mixture and beat in. Be careful not to overmix – it’s fine to have a few lumps in the batter.

  • Heat the oil in a large ovenproof frying pan or cast-iron pan. Tip the pan to allow the oil to coat the whole pan. Add the batter to the pan, followed by the berries. Cook in the oven for 20-25 mins until risen and golden.

  • Dust the pancake with the icing sugar and serve immediately.