If like me, you suffer with serious pancake flipping anxiety, then why not do away with the flipping altogether? Frankly I don’t need the flippin’ stress and making multiple pancakes when I get home from work just sounds tedious and messy.
Despite being called a Dutch baby, this Yorkshire pudding-esque pancake is actually German in origin, the word ‘Dutch’ deriving from the word ‘Deutsch’. Traditionally made in an iron skillet (which I do not own) this fluffy dessert is baked entirely in the oven. So, give that frying-pan a miss and bake a baby this pancake day – that came out wrong.
Blueberry Dutch baby
Serves 2 / Hands on time 5-10 mins / Total time 30 mins / V
You’ll need: Oven-proof dish, roughly 22cm x 28cm
30g unsalted butter
100g plain flour
300ml semi-skimmed milk
2 tsp caster sugar
Pinch of salt
1 tsp vanilla extract
3 handfuls of blueberries
Granulated sugar and maple syrup
Icing sugar for dusting (optional)
1. Preheat an over to 220°C/200°C fan/425°F/gas mark 7. Measure out the butter and add to the over-proof dish. Place in the oven to heat up.
2. Meanwhile, measure out the flour in a large bowl and mix in the salt and the sugar before making a well in the centre. Crack in the eggs, add the milk and the vanilla before beating the eggs into the milk, slowly incorporating the flour. Once you have a smooth batter put to one side.
3. Remove the dish from the oven (by now the butter should be melted and bubbling). Sprinkle the blueberries straight into the dish followed by all the pancake batter. Return to the oven and bake for 20-25 mins. Once the pancake has puffed up and the edges are golden brown, remove from the oven.
4. Serve immediately sprinkled with sugar and lashings of maple syrup.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.