A Dutch baby pancake is sometimes called a German pancake. Consisting of flour, eggs, sugar and milk, it is rather like a sweet (though not overly sweet) version of a ‘toad-in-the-hole’ and Yorkshire pudding batter. Indeed, it is cooked in the same way. The batter is added to a hot pan, or skillet – yes, I invested in one at last – that has a generous helping of melted butter in the base. As the batter bakes, it puffs up to form a fluffy, light, pancake with crispy edges.
I decided to serve mine with some lightly baked blueberries, sprinkled in sugar and crème fraiche. I so love the way the baked blueberries turn so juicy and flavoursome. This pancake works wonderfully well with that pancake staple, and family favourite of ours, lemon juice and sugar too.
In terms of what vessel to bake this pancake, you really don’t need anything fancy. A round baking tin, or glass dish will do the job just as sufficiently as a skillet. I have played around with the quantities and experimented with the sizes here. The recipe I have given is for two 10inch skillets/vessels. As it is more or less impossible to guess personal portions when it comes to pancakes (who I am to tell you how many you can, or cannot eat, right?). There may be four very hungry adults wanting this for breakfast, therefore the two skillet (full recipe) option is sensible. If you have kids that just want a ‘taster’, maybe you should halve the recipe, bake just the one skillet and split it four ways. Go with what feels right for you and how many you are feeding. I always find, when it comes to pancakes, it is always better to have a little too much batter as a fail safe than to disappoint. You can always leave it in the fridge overnight and bake the remainder the next day.
If you want to break from the stereotypical pancake this Shrove Tuesday, I urge you to give these a try. Not only are they delicious, the fact that they are baked saves a great deal of time. Perfect when you are catering for a hungry brood!
- 100g flour
- 35g golden caster, or regular caster sugar
- 1/4 teaspoon salt
- 4 eggs
- 1/2 teaspoon vanilla paste, or extract
- 225ml whole milk
- 75g unsalted butter
- 200g fresh blueberries
- 1 tbsp. caster sugar
- crème fraiche, to serve
- icing sugar for dusting (optional)
- Preheat the oven to 200 degrees C, or Gas Mark 6. Place the skillet (10 inch), or pan that you are using in the oven, whilst it warms to the correct heat.
- In a large bowl, mix together the flour, sugar and salt. Add the four eggs and whisk together until fully combined. Add the vanilla paste, or extract and mix further.
- Add the milk, little by little, whisking thoroughly after each addition until it is all incorporated and you have a smooth batter.
- Once the oven is the correct temperature, remove the skillet, or pan and place half of the butter in the skillet/pan. Return to the oven for about a minute, allowing the butter to melt completely. Pour half the batter into the hot, buttered skillet and return to the oven for 15-20 minutes.
- Half way through the baking, add the blueberries to a baking dish, sprinkle the sugar and place in the oven.
- The pancake is ready once it is a golden colour throughout and it has puffed up, particularly around the edges.
- Remove the pancake from the oven, along with the blueberries.
- Tip half the blueberries onto the pancake. Sprinkle with icing sugar and serve hot, with the crème fraiche. Serve immediately. Repeat the baking process for the second pancake. Sprinkle the remaining blueberries onto the second pancake and serve.
- As an alternative, serve with freshly squeezed lemon juice and a sprinkling of caster sugar.
Source: Adapted from Marthastewart.com