Skip to main content
Recipes
Tips & Tricks
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
    • 100g Plain flour

Utensils

  • Cast iron pan or enamel pie dish
  • Whisk

Great recipes and more at BakingMad.com

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.