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Stack of Dutch Baby Pancakes drizzled in honey, berries and lemon, next to a pack of Billington's Golden Caster Sugar
28Total Time
10Prep Time
18Bake Time
5Serves
Easy

Dutch Baby Pancake

3 Reviews

About the bake

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.

28Total Time
10Prep Time
18Bake Time
5Serves
Easy

Method

  1. Step 1:

    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.

  2. Step 2:

    Pop the butter in the hot dish to melt, but now work quickly to prepare the batter so the butter doesn’t burn.

  3. Step 3:

    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.

  4. Step 4:

    Remove your pan from the oven and swiftly pour in your batter and put straight back into the oven.

  5. Step 5:

    Bake for 18 minutes by which time the pancake will be well risen.

     

    Serve hot with your chosen accompaniments

Ingredients

  • For the Batter

    • 20g Billington's Unrefined Golden Caster Sugar
    • 3 Large free range eggs
    • 150ml Milk
    • 0.5 tsp Nielsen-Massey Vanilla Extract
    • 0.25 tsp Nutmeg
    • 25g Unsalted butter (softened)
    • 100g Plain flour

Utensils

  • Cast iron pan or enamel pie dish
  • Whisk

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