Dutch Baby Pancake Recipe with Mixed Berries
This puffed-up pancake recipe is fun to make and can be a perfect weekend brunch. Best enjoyed in your pyjamas with a scoop of ice cream on the side.
Serves 2-4 Total Time 30 mins (plus resting time)
- 60g plain flour
- 1/2 tsp baking powder
- 60g caster sugar
- pinch of salt
- 4 medium eggs
- 240ml whole milk
- 1 tsp vanilla extract
- 30g unsalted butter
- 100g berries, mixed with 2 tbsp caster sugar
- icing sugar, to serve
- vanilla ice cream, to serve
- Preheat the oven to 220°C/ 200°C fan/Gas Mark 7.
- Sift the flour, baking powder, sugar and salt into a medium mixing bowl. In a separate bowl, beat the eggs then add the milk and vanilla extract. Slowly pour into the dry ingredients, whisking to avoid lumps. Rest the batter for at least 30 mins (or prepare the day before and keep in the fridge overnight).
- Heat a 23cm ovenproof frying pan over a medium heat. Add the butter to the pan, ensuring it coats the bottom and sides as it melts. Turn the heat up to high and gently pour all the batter into the pan, then drop the berries into the middle.
- Cook until the outside of the batter begins to set – about 2 mins. Remove the pan from the heat and pop into a preheated oven. Cook for 15–20 mins until the pancake puffs up like a yorkshire pudding.
- Remove from the oven and leave on the side to cool for a few minutes. Then dust with icing sugar and serve with a scoop of vanilla ice cream.
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