Dutch baby (German pancake)
Serves 4
More effort
Prep:
Cook:
Skip to ingredients
- 100g plain flour
- 3 large eggs
- 150ml milk
- 1 tsp vanilla extract
- 3 tbsp vegetableor sunflower oil
Nutrition: per serving
- kcal256
- fat14g
- saturates3g
- carbs21g
- sugars2glow
- fibre1g
- protein10g
- salt0.22glow
Method
step 1
Tip the flour into a large bowl. Make a well in the centre, crack in the eggs, then add the milk and vanilla. Use a large whisk to beat the eggs into the milk, slowly incorporating the flour, until you have a smooth batter. Set aside.
step 2
Heat the oven to 220C/200C fan/gas 7. Pour the oil into an ovenproof skillet, frying pan or tart tin around 20cm in diameter, and place on the middle shelf to heat up (remove the top shelf, if you can, as the pancake will puff up as it cooks).
step 3
When the pan is hot, pull out the oven tray and pour in the batter – it should sizzle as it hits the pan. Quickly close the oven and leave undisturbed to cook for 20-25 mins until it looks like a giant Yorkshire pudding and is deep golden brown. Don’t be tempted to open the door too early as it will sink. Serve the pancake in the pan, topped with sweet or savoury fillings.
