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Dutch baby pancake
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Create a delicious Dutch baby pancake for a golden breakfast or brunch treat.
Ingredients:
  • 30g butter
  • 100g (2/3 cup) plain flour
  • 160ml (2/3 cup) milk
  • 3 eggs
  • 55g (1/4 cup) caster sugar
  • 2 tsp finely grated orange rind
  • 180g (2/3 cup) thick vanilla yoghurt, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. In a blender or food processor, combine flour, milk, eggs, sugar, and rind. Blend until smooth, then let it rest for 15 minutes.
  • Preheat a 21cm ovenproof frying pan over medium-high heat. Melt the butter until foamy, swirling to coat the pan. Take off the heat and pour in the batter. Bake for 18 minutes until puffed and golden. Remember, the pancake will deflate once out of the oven.
  • Spread a generous dollop of creamy yogurt over the pancake, then slice it into wedges and serve while still warm.

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