Despite the name, these “babies” are actually based on a German recipe, Pfannkuchen, and are traditionally served with butter, lemon and icing sugar. They are made using a pancake-like batter but are baked in the oven until golden and puffy, much like a Yorkshire pudding. I serve mine with a tumble of berries, chocolate sauce and nuts but it’s worth experimenting to find your favourite topping. One pancake serves two people.
Serves 4 
25 mins 1/2 stick of butter
2/3 cup milk
1/2 cup plain flour
1 tsp baking powder
3 large free-range eggs
1 tsp vanilla extract
A pinch of salt
5 oz good quality dark chocolate
1 1/4 cups blueberries
1 cup raspberries
1/3 cup hazelnuts, skinned, toasted and chopped
Mint sprigs, to serve
Icing sugar, to serve
50g butter
150ml milk
75g plain flour
1 tsp baking powder
3 large free-range eggs
1 tsp vanilla extract
A pinch of salt
150g good quality dark chocolate
125g blueberries
125g raspberries
50g hazelnuts, skinned, toasted and chopped
Mint sprigs, to serve
Icing sugar, to serve
Mixing bowl
Medium high-sided frying pan (20cm/8”)
I’ve been making variations of these pancakes for years and the basic batter can be adapted with addition of all sorts of ingredients such as nuts, seeds, chocolate and berries. Store-bought oat flour can be used here, but I normally make my own by blitzing up oats in a food processor until fine. {Recipe from my cookbook FRESH.}
