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Dutch Baby Pancake

This recipes name is quite amusing to me because as far as I can ascertain it is neither Dutch, and it is definitely not baby sized!  From my research its origin seems to be American and the first recorded version of them appears to be in a Seattle restaurant. They are said to be derived from a German pancake style dish. In fact from my perspective, the closest equivalent to them is the Yorkshire Pudding!  They are certainly cooked in the same way, with an egg and milk batter cooked in a hot pan coated in fat.


Whatever you call them, they are delicious and the addition of steam in the equation made for a better rise with a lighter result than the dry oven equivalent.

Preheat oven to 220C Bake/Top and Bottom Heat with steam ( high humidity).
Insert an oven proof frying pan in the oven one shelf below middle ( This recipe makes enough for one 25-28cm frying pan) For a 32cm Frying pan increase quantities by 1.5.
In a blender place eggs, and milk and blend briefly.
Add flour, sugar and vanilla and blend to smooth batter.
When oven is heated and frying pan is very hot, remove carefully using oven mitts and add butter, swirling it around the base of the pan.
Pour in batter and immediately return to oven.
Bake for 20-25 minutes or until pancake sides have risen and base is lightly browned and crispy underneath.
Carefully remove from oven and shake pancake out onto serving plate.
Fill with fruit, or drizzle with lemon juice or maple syrup and dust with icing sugar. Serve immediately cut into wedges.

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25gms butter
2 eggs
2/3 cup milk
2/3 cup flour
1 T sugar
1t vanilla essence
Icing sugar for dusting