Dutch Baby

I love the drama and sense of occasion this giant pancake commands. It’s perfect for breakfast, and with its puffy, crispy edges and paper thin base, this is simple, crowd-pleasing baking at it’s best. It’s not just delicious, but it puts on a show as well. Once this is in the oven, sit yourself in front of the oven and watch the magic happen. The edges rise and suddenly erupt in an explosion of pillowy goodness that is so much better than anything weekend breakfast TV has to offer.

My partner (Nick!) Mum has made this for us for breakfast on several occasions and I’ve always wanted to try it myself. After chatting about giant Yorkshire Puddings with AJ Lamarque on Bakeology, I knew I finally had the opportunity to create my own recipe, based on the version used by Nick’s Mum. 

You can serve this with your favourite fruit or sides. I serve mine with:

• A generous dusting of icing sugar

• 100g of frozen blueberries that are mixed in the juice of quarter of a lemon and a teaspoon of caster sugar

• A generous dollops of Greek yoghurt

Makes 1 giant Dutch baby, which serves 3-4 people

Watch my how-to video on Instagram

INGREDIENTS

• 2 eggs, room temperature

• 125ml Milk

• 60g plain flour

• 2 tablespoons icing sugar, plus extra for dusting

• 1/8 teaspoon ground cinnamon

• 40g butter

You’ll also need a 30cm round, shallow cast iron pot

METHOD

• Preheat your oven to 220 degrees C.

• In a large bowl, lightly whisk your eggs. Add the milk, flour, icing sugar and cinnamon to the eggs and lightly beat until combined and mostly smooth. You want to keep some small lumps in the batter. Set the batter aside to rest.

• Place the cast iron pot in the oven hot oven (without the lid) to heat up for 3-4 minutes. Once warm, leave the pot in the oven and place the butter in the pot to melt. The butter should take about 1 minute to melt in the oven.

• Once the butter is completely melted, use oven-mits or a thick towel to carefully remove the pot from the oven and place on a heat-proof surface (like your stove-top).

• Give the batter a quick mix in the bowl and then gently pour into the warm, butter-filled pot. Place the pot back in the oven and bake for 20 minutes or until golden and dramatically puffy on the sides.

• Take out of the oven and leave to cool for 5 minutes before serving with the sides of your choice. I serve mine with a generous dusting of icing sugar, 100g of frozen blueberries that have been mixed in the juice of quarter of a lemon and a teaspoon of caster sugar, and finish with generous dollops of Greek yoghurt.

This doesn’t keep well, so its best eaten as soon as it’s cool enough to handle!