I think I have mentioned before…. we LOVE pancakes! Lexi and I have spent lots of time adapting recipes, trying new recipes and making up our own. By far the quickest and easiest pancake recipe so far has to be the Dutch Baby pancake.
Without further ado, we give you the Dutch Baby.
2 Tbsp unsalted butter
2 eggs at room temperature
1/2 cup milk
1/2 cup flour
1/2 tsp salt
1/2 tsp sugar
Preheat the oven to 200 degrees (celsius).
Place the butter in a glass pie dish (or any round oven-proof dish).
Combine the remaining ingredients and mix until smooth. You can do this with a mixer, blender or by hand. You’ll end up with a thin, runny batter.
Place your dish in the oven until the butter has melted.
Once the butter has melted make sure the dish is evenly coated with butter and swirl so that the sides are coated, the pour in your mixture.
Return your dish to the oven and bake for 15 minutes until the sides are golden. Your pancake will be beautiful and puffy but will sink once it is taken out of the oven. Remove from your dish and cut into wedges. Top with your favourite pancake toppings.
SUGGESTED TOPPINGS Some of our favourites are fruit with a tiny sprinkle of powdered sugar, fruit with a little drizzle of organic maple syrup or just fruit with a squeeze of fresh lemon.