Dutch Baby Recipe

By Tom Mitchell Dawson

The Dutch Baby is a delightful dish that effortlessly bridges the gap between breakfast, brunch, or dessert. With its light, airy texture and irresistibly golden edges, it's sure to impress anyone at the table. Think of it as a hybrid between a pancake and Yorkshire pudding that can be enjoyed both and sweet and savoury. In this recipe, we have shown two different ways this pancake can be served but be creative and find your perfect flavours to fill it.

The beauty of a Dutch Baby lies in its simplicity, requiring only a few basic ingredients and not a lot of time to make. This recipe looks amazing sitting tall at your table, especially when paired with our new Bromley Olive Wood Mills or our Barkway Acacia Boards, making for a pancake day fit to impress anyone.

Serves: 1

Time: 30 Mins

Ingredients: 

• 2 eggs
  
• 65g plain flour
  
• 100ml milk
  
• 30g butter
  
• 1 tsp sugar (sweet option only)

Savoury filling

• 2 tbsps. full fat crème fraiche
  
• 75g smoked salmon
  
• Dill to garnish
  
• Lemon wedge

Sweet filling

• Handful of pitted cherries
  
• 2 scoops vanilla ice cream
  
• Icing sugar 

Method: 

1. Preheat the oven to 220°C (425°F). While the oven is heating up, place a small oven-proof frying pan inside to warm up.
2. In a mixing bowl, combine the flour, eggs, and a pinch of salt. Use a fork to whisk everything together until smooth. If you're making the sweet version, add the sugar now.
3. Gradually pour in the milk, a little at a time, stirring constantly to create a smooth batter. Once fully combined, set the batter aside.
4. Carefully remove the hot frying pan from the oven using oven mitts. Add butter to the pan, then return it to the oven for 1 minute, allowing the butter to melt completely.
5. Take the pan out of the oven again, then quickly pour the batter into the hot pan. Place the pan back into the oven immediately.
6. Bake the Dutch baby for about 18 minutes, or until it’s golden brown and puffed up.
7. To serve, carefully lift the Dutch baby out of the pan and place it on a plate. For a savoury filling, top it with smoked salmon, crème fraiche, fresh dill, a squeeze of lemon, and a crack of salt and black pepper. For the sweet version, add cherries to the pancake, then top with scoops of ice cream and a generous dusting of icing
   sugar.