Dutch baby is one big pancake baked in the oven, served in a pan and actually not Dutch at all. In fact, it is German and a very popular dish in America.
I love it’s unusual for a pancake texture – almost custardy soft centre and puffy crispy edges.
There are many options how to serve it but my favourite is Dutch baby with lemon curd.
Prep time:Prep time:Serves:
3 Large Eggs
150ml Whole Milk
100g Plain Flour
1 tbsp Sugar
Pinch of Salt
1 tsp Vanilla
Zest of 1 Lemon
1. Preheat the oven to 220C or 425F degrees. Put your oven proof pan (ideally 25cm in diameter) inside the oven so it also gets really hot.
2. Meanwhile beat the eggs with sugar and salt until frothy using a hand mixer. Add the rest of the ingredients, except for butter, and mix well.
3. Wearing a thick oven glove remove the pan from the oven, melt the butter in the pan and quickly pour batter. Return to the oven for 15-20 min until puffed and golden brown.
4. Serve hot immediately right in the pan with some lemon wedges and lemon curd (ideally home made).
Apparently the “Dutch” part of the name “Dutch Baby” came from word “deutch” which is “German” in German and has got nothing to do with the Nederlands…
I know, I’m confused too!
Here is another lemon curd recipe. A little bit healthier one.