A Dutch Baby is a puffed pancake, similar to a Yorkshire pudding but cooked differently. Delicious with a variety of savoury toppings, such as crispy bacon, shaved ham, sliced avocado or grated cheese.
Preparation time: 25 minutes
Cooking time: 25 minutes
- 3 large eggs, room temperature
- 190 ml (¾ cup) milk, room temperature
- 45 ml (3 tbsp.) unsalted butter, melted, slightly cooled, divided
- 125 ml (½ cup) flour
- 30 ml (2 tbsp.) cornflour
- 2,5 ml (½ tsp.) sea salt
- 2,5 ml (½ tsp.) freshly ground black pepper
- Toppings of your choice, such as such as crispy bacon, shaved ham, sliced avocado or grated cheese.
- Place a medium ovenproof pan, preferably cast iron, in centre of the oven and preheat to 220°C. Let the pan heat at least 25 minutes in total, it needs to be very hot! (prepare your toppings while you wait).
- Blend eggs on high speed until very frothy, about 1 minute. With the motor running, gradually stream in the milk, then 30 ml (2 tbsp.) butter and blend for another 30 seconds.
- Add flour, cornflour, salt and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
- Carefully remove the hot pan from oven and swirl the remaining butter (1 tbsp.) in it to coat. Immediately pour in the batter. (Note: the butter will brown quickly, so have batter at the ready to prevent burning).
- Bake the pancake until puffed and brown around edges, about 20–25 minutes. It will begin to deflate as soon as it comes out. Serve immediately with toppings to taste.