Dutch baby pancakes

Think of Dutch baby pancakes as a sweetened version of a Yorkshire pudding – gorgeously golden, warm, fluffy and perfectly shaped to hold all the fillings you can handle.

A classic Dutch baby, just like a British Yorkie is fluffy – puffs up as it rises up the sides of a hot skillet and sinks in the middle creating a hollowed out pocket to cradle your fillings. Keep it simple with fruit and a dusting of sugar for brunch or take it up a notch for dessert with fruit compotes and generous scoops of ice cream!

Preparation time: 30 minutes

Makes: 2 x 6” pancakes . Serves: 2

Ingredients

  • 100ml whole milk
  • 2 large free range eggs
  • 100g plain flour, sifted
  • 15g caster sugar
  • 5g vanilla bean extract
  • 2g salt
  • 30g butter (use 15g in each pan)
  • 5g icing sugar, to serve
  • fresh fruits, to serve
  • maple syrup, to serve

You will also need: 2 x 6” cast iron skillets

Method

  1. Whisk together eggs, milk, vanilla and sugar. Sift in the flour, salt and mix until just combined. Set aside.
  2. Preheat the oven to 225°C
  3. Place 2 x 6” cast iron skillets in the oven and preheat for 10 minutes.
  4. Once heated, carefully remove hot pans out the oven and add butter to each pan. Swirl around to coat the entire inner surface of the pan including the sides.
  5. Quickly pour the cold batter into the hot, greased pans, dividing the batter equally between the two pans.
  6. Return pans to the oven and bake for 12 minutes until fluffed up, golden brown on the edges and cooked through.
  7. Serve warm in the skillet straight out the oven with fresh fruits, compotes, maple syrup and a generous dusting of icing sugar.

How to make the perfect Dutch baby pancakes

  1. Using the right pans the right way. Cast iron pans work best for this pancake, but you could alternatively use a pie dish or a similar sized, oven-friendly dish as well. It’s essential to use the right size and preheat the pans or the pancake will not puff up the right way.
  2. Let it rest. For best results, rest your batter for 30 minutes to let the flour absorb the liquid without having to overmix. You could even mix the batter the previous night and store it in the fridge if you’re short on time. If not, quickly whisk the batter up and set aside while you clean up and preheat your oven.
  3. Cold batter, hot pans. That’s it, the secret to achieving that gorgeous perfectly puffed up pancake. Let your pans preheat well, do not skip that step! Ideally, while baking, place in the centre of the oven, giving them enough room to rise. Do not open the oven door until they’re ready.

If you’re short on time these Dutch babies come together super quick and the best part is you don’t need to stand by the stove flipping pancakes!

If you give this recipe a go, I’d love to see how it turned out! Leave a comment, tag me and share your bakes with me using #thecookbooklife

Looking for fluffy, diner style pancakes? Look up my previous post for the recipe to a perfect stack of Fluffy Buttermilk Pancakes

Happy Pancake Tuesday!

Nikita xx

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