Recipes
Dutch baby pancake
Despite the name, this is an American favourite. Enjoy straight from the oven while still puffy
Despite the name, this is an American favourite. Enjoy straight from the oven while still puffy
(3 votes)
Cook: 30 Mins
Serves: 8
Price: 17p per serving
Nutritional Information
Each 79g serving contains
Energy
523kj
125kcal
523kj
125kcal
6%
Fat
5.3g
5.3g
Med
8%
8%
Saturates
0.9g
0.9g
Low
5%
5%
Sugars
5.1g
5.1g
Med
6%
6%
Salt
0.08g
0.08g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
662kj/158kcal
Typical energy values per 100g:
662kj/158kcal
Ingredients
3 eggs
200ml almond milk
2tbsp sugar
tsp vanilla extract
100g plain flour
2tbsp sunflower oil
100g mixed raspberries, blueberries and blackberries
Icing sugar, to serve
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Beat together the eggs, almond milk, sugar and vanilla extract.
2
Sift the flour over the milk mixture and beat in. Be careful not to overmix – it’s fine to have a few lumps in the batter.
3
Heat the oil in a large ovenproof frying pan or cast-iron pan. Tip the pan to allow the oil to coat the whole pan. Add the batter to the pan, followed by the berries. Cook in the oven for 20-25 mins until risen and golden.
4
Dust the pancake with the icing sugar and serve immediately.