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Dutch Baby Pancake

Brits may look at this and think "why has he covered a Yorkshire pudding with sugar and fruit?" and I will say "I have. Well. Sorta.". If you think of what makes a pancake it's the same ingredients as a Yorkshire pudding. I know. Mind blown. Well, not really. The Dutch Baby is doppelgänger of the Yorkshire pud. They can be served for breakfast or pudding (or brunch, or lunch, or dinner, or tea. I mean, whenever you fancy really). They're easy to whip up and add textual twist to the standard pancake with their crisp edges and spongy thick centres. I'd recommend dusting them with icing sugar and filling their centres with fruit and cream. In the case of mine I sautéed some banana in butter before adding a little sugar and rum and served this alongside a scoop of clotted cream ice cream. It was perfect. It was also my breakfast.

Makes 1

Hands-on Time 7 minutes

Cooking Time 16 minutes


50g Unsalted butter

100g Plain flour

1 tbsp Caster sugar

1/2 tsp Fine salt

3 Eggs, medium

180ml Full-fat milk

1 1/2 tsp Vanilla extract


Small microwaveable bowl


Measuring jug

Small whisk or fork

Oven-proof small frying pan

Preheat your oven to 220°C/200°C(Fan)/425°F/Gas mark 7.

Put 30g of the butter into a microwaveable bowl and pop into the microwave for 20 second blasts on a low setting until it has melted. Give the bowl a slight swirl between rests.

Put the frying pan onto a medium or small hob plate and turn the heat to a medium setting. Leave to warm up. This should take at least 5 minutes.

Add the flour to the jug along with the sugar and salt and give a quick stir.

Add the eggs and give a quick stir before beating in the milk and vanilla. Don’t forget to scrape the bottom and sides of the jug.

Finally, beat the melted butter into the mixture. You should have a smooth batter although it doesn’t matter if you have a few small specks of flour.

Add the remaining 20g of butter to the frying pan.

When the butter has stopped bubbling up and making a noise pour the batter into the pan.

Leave the pan on the stove for a minute before transferring to the middle shelf of the hot oven for 15 minutes.

When the time is up you should have a pancake with perfectly puffed up sides.

Remove from the oven. If there is excess butter in the middle of the pancake you can mop this up with kitchen paper, otherwise it will soak it all up as it cools.


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