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Donal Skehan
Dutch Baby Pancakes | DonalSkehan.com, When pancakes meet Yorkshire puddings...
  • breakfast

Dutch Baby Pancakes

February 05

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.

 

  • time 25 mins
  • serves Serves 4
  • video
Method
  1. In a mixing bowl whisk together the milk, flour, baking powder, eggs, vanilla extract and salt until it becomes a smooth batter. Preheat the oven to 220˚C/420°F/Gas Mark 6.

  2. Heat a medium high sided frying pan over a medium heat and add in half the butter. Allow the butter to melt and bubble and while it’s hot pour half the batter into the centre of the pan.
  3. Place the pan on the middle shelf of the oven and bake for 12-15 mins until the pancake has risen and become golden. Repeat this process with the rest of the batter. While the pancake is the oven, melt the dark chocolate and set aside.
  4. Remove the pan from the oven and serve the pancake while still hot with a drizzle of dark chocolate, berries, hazelnuts and a generous dusting of icing sugar.

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Ingredients

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

You'll Need

Mixing bowl

Medium high-sided frying pan (20cm/8”)

4.7
(7)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan