It’s Monday Treat Yourself – Dutch Baby Recipe

It’s Monday, they can be tough, so treat yourself to this delicious breakfast and start the week off right. Although, these are pancakes they look very much like a large Yorkshire pudding and like a Yorkshire pudding they need to be eaten straight from the oven as they do begin to deflate the longer they are out of the oven. These delicious aerated pancakes aren’t difficult to make and have a very American diner style breakfast feel about them. It is in this fashion I like to eat them with crispy bacon, poached eggs and maple syrup. But you could have them sprinkled with caster sugar and a squeeze of lemon juice as is traditional or try with berries and a good dusting of icing sugar. Don’t worry if your pancakes have puffed up in the centre and there is no hollow to fill with whatever goodness you want. When this happens, you will find when you remove them from the oven that the hollow is on the underside so simply flip over. Kids love these and they make a great afternoon treat as well served with cream or ice cream, some chopped fresh berries and a drizzled with chocolate sauce.

AuthordanieldiverCategory

Yields2 Servings

 3 Eggs
 150 ml Full Fat Milk
 1 tsp Caster sugar
 ½ tsp Vanilla extract
 75 g Plain flour
 ¼ tsp Fine sea salt
 20 g Butter

1

Preheat oven to 220°C.
It is very important that your ingredients are at room temperature. Begin by cracking the egg into a large bowl and whisk until frothy.

2

Add the milk, sugar and vanilla and whisk again for a moment until frothy again.

3

Combine the flour and salt into another small bowl and whisk into the batter. Set aside while you prepare the pans.

4

Rub the butter into two 6inch cast iron skillets or small oven proof dish. Completely covering the sides and bottom to prevent batter sticking.

5

Heat the cast iron pans over a high heat on the hob until the butter has melted and began to bubble. Tip in the batter and leave for a moment until small bubbles begin to appear around the outside. Transfer to the oven for 18 - 20 minutes until puffed up and golden brown.

6

Ensure oven has been preheated and batter is poured into a hot pan or these will not puff up as they should

Ingredients

 3 Eggs
 150 ml Full Fat Milk
 1 tsp Caster sugar
 ½ tsp Vanilla extract
 75 g Plain flour
 ¼ tsp Fine sea salt
 20 g Butter

Directions

1

Preheat oven to 220°C.
It is very important that your ingredients are at room temperature. Begin by cracking the egg into a large bowl and whisk until frothy.

2

Add the milk, sugar and vanilla and whisk again for a moment until frothy again.

3

Combine the flour and salt into another small bowl and whisk into the batter. Set aside while you prepare the pans.

4

Rub the butter into two 6inch cast iron skillets or small oven proof dish. Completely covering the sides and bottom to prevent batter sticking.

5

Heat the cast iron pans over a high heat on the hob until the butter has melted and began to bubble. Tip in the batter and leave for a moment until small bubbles begin to appear around the outside. Transfer to the oven for 18 - 20 minutes until puffed up and golden brown.

6

Ensure oven has been preheated and batter is poured into a hot pan or these will not puff up as they should

Dutch Baby

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