Thank you to Ellie's Kitchen for sharing her Dutch Baby Pancakes recipe with us.
Dutch Baby Pancakes are a really great alternative if, like a lot of people, you struggle with making (and flipping) pancakes on the hob.
Served mine with fresh fruit, icing sugar and vanilla ice cream but Dutch Baby Pancakes go with any of the toppings regular pancakes go with, so get creative! Here’s the recipe…
Ingredients – Serves 2
- 65g self-raising flour
- 125ml whole milk
- 2 large eggs
- 3 tbsp sugar
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- Your toppings!
- Pre-heat the oven to 210°C – once it’s up to temperature pop your cast iron pan in (dry) so it can get nice and hot!
- I like to make the batter in my Kitchen Aid using the balloon whisk attachment as it helps give the pancake a nice ‘puff’ in the oven.
- It’s really simple, add together all the ingredients (minus the butter and your toppings) and whisk until totally smooth. Your batter will be runny and unusually liquid – this is a GOOD thing!
- It’s really important to let your batter rest for about 15 minutes. This will ensure you get a crispy edged, puffed up pancake when you cook it!
- Once the batter is rested, carefully take the hot skillet out the oven and melt the butter into the pan, ensuring it covers both the bottom and sides.
- Pour your batter into the buttered pan and pop it into the oven.
- Your Dutch Baby will take anywhere between 15-25 minutes depending on your pan etc.
- It is ready once it’s puffed-up, golden and crispy on the edges. Don’t panic if after the first 10 minutes nothing has happened, give it time to RISE!
- Once your pancake is ready, take it out the oven and serve directly in the pan with whatever toppings you have picked. Sharing is optional!
Oh…my…that looks and sounds heaven. Like a clafoutis, only a lighter, more stylish recipe.