We're going all continental in the world of pancakes! This is officially known as a German Pancake, another name for it is a Dutch Baby Pancake. It looks like a giant Yorkshire pudding but has the taste and consistency of a custard tart. You have many choices for serving suggestions. We recommend any of the following: blueberries, lemon slices, Billington's maple syrup, cream, yoghurt or creme fraiche and icing sugar.
Preheat your oven to 220'c/200'c fan/Gas Mark 7 and put a 25cm cast iron pan or deep round enamel pie dish into the oven to heat up.
Pop the butter in the hot dish to melt, but now work quickly to prepare the batter so the butter doesn’t burn.
Whisk the eggs and the sugar until frothy and pale, then add the milk, flour, vanilla, nutmeg and a pinch of salt and beat until you have a thin, smooth mixture like a Yorkshire pudding batter.
Remove your pan from the oven and swiftly pour in your batter and put straight back into the oven.
Bake for 18 minutes by which time the pancake will be well risen.
Serve hot with your chosen accompaniments
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