Dutch Baby

A fluffy, impressively risen baked pancake known in American cuisine as a Dutch Baby. It is also popular in other countries such as Germany, Austria and the Scandinavian countries, though under different names. In the UK, the closest equivalent would be the well-known Yorkshire pudding. This is truly one of the best Dutch Baby recipes – the pancake rises beautifully, almost like a “monster baby”, with tall, golden edges. It’s wonderfully delicious and a little addictive. Dutch Baby with fruit is made from simple ingredients and takes only a few minutes to prepare. It’s fantastic! The flavour is somewhere between pancakes and an omelette, though to me it most closely resembles baked waffles. A quick and delicious dessert served with icing sugar and fresh fruit – highly recommended.

To make a Dutch Baby you’ll need a cast-iron pan without wooden handles so it can go in the oven. If you don’t have one, you can use an ovenproof glass or ceramic baking dish. In that case, instead of heating the pan on the hob, simply preheat the dish in the oven until it reaches 220°C. This method also works perfectly with cast-iron pans and is often quicker and more economical.

Serves 2.

Ingredients for the Dutch Baby:

• 3 large eggs
• 180 ml milk
• 100 g plain flour
• 1 teaspoon vanilla extract
• a large pinch of salt

Additionally:

• 1½-2 tablespoons clarified butter (ghee)
• icing sugar, for dusting
• seasonal fresh fruit such as strawberries or blueberries

All ingredients should be at room temperature.

Place the eggs in a bowl and whisk lightly with a hand mixer or whisk for just a few seconds until the first air bubbles appear (do not whip). Pour in the milk and whisk briefly. Add the vanilla and salt and whisk again. Sift the flour directly into the bowl and mix with a hand mixer until smooth and lump-free.

The batter can also be made more quickly by blending all the ingredients together using a blender. However, from experience, gently mixing with a hand mixer produces the best rise, creating a lighter and more aerated pancake.

Preheat the oven to 220°C. Place a 23 cm cast-iron pan on the hob and heat it well. Add the clarified butter and allow it to melt. Pour the batter into the hot pan, aiming the stream towards the centre. Immediately transfer the pan to the oven and bake for about 20 minutes. The pancake should rise dramatically, especially around the edges – this is exactly what you want. Remove from the oven, dust immediately with icing sugar and top with fresh fruit. Slice and serve.

You can also drizzle the Dutch Baby with golden syrup or maple syrup, and serve it with whipped cream, soft cheese, ice cream, chocolate spread or other favourite toppings.

Note: Use clarified butter, as it does not burn in the oven and won’t leave a bitter taste. You can buy it ready-made (ghee) or prepare it yourself by gently melting butter in a saucepan without stirring, skimming off the foam and pouring the clear butter into a bowl, leaving the sediment behind.

Enjoy!