The Dutch Baby is a puffy pancake similar to an oversized Yorkshire pudding. Enjoy our harvest time inspiration for breakfast, tea time, lunch or literally any time of the day!
INGREDIENTS
- 3 large eggs
- 1 tablespoon caster sugar
- 150 full fat milk
- 100 grams plain flour
- salt
- 25 grams unsalted butter
METHOD
You will need: 1 x 25cm cast-iron frying pan/skillet, or 1 x small roasting tin/pan approx. 28 x 21 x 4.5 cm
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Preheat the oven to 220°C, and straightaway put your pan into the oven to heat up while you prepare the batter.
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Beat the eggs with the caster sugar in an electric mixer until light and frothy. Whisk in the milk, flour & salt beat until you have a smooth but thin batter.
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Wearing a thick oven mitt, remove the pan from the oven and put the butter carefully into the hot pan or tin and swirl it to melt, then quickly pour in the batter and return it to the oven.
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Bake until puffed and golden brown, about 18 - 20 minutes.
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Serve with roasted grapes, crème fresh and your choice of charcuterie.
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You can also enjoy it sweet with fresh grapes and cream or ice cream.
