“Dutch baby pancakes are the perfect alternative to buttermilk pancakes if you want to create something different for Pancake Day. We first tried them when we were working in New York but they’re actually very much like a Yorkshire Pudding. We make one very large pancake and the whole family dives in – it’s gone in minutes! We like to top ours with mascarpone, raspberry compote and honeycomb. Baking them in the oven with a heavy skillet makes them fluffy in the centre and crispy on the edges.” – Lucy Carr-Ellison.
Dutch Baby Pancakes
A pancake day alternative from Wild by Tart.
Equipment
- 26cm oven-proof, heavy-based frying pan
Ingredients
- 60 g plain flour
- 2 eggs
- 120 ml whole milk
- 1 tsp caster sugar
- 1 tsp vanilla extract
- 30 g butter melted
- A pinch of salt
- 150 g raspberries
- 1/2 lemon
- 1 tsp icing sugar
To serve
- Icing sugar
- 3 tbsp mascarpone
- Honeycomb chunks
Instructions
- Heat the oven to 220°C.
- Whisk together the eggs, milk, salt and sugar with the melted butter. Tip the flour into a bowl and make a well. Slowly pour in the egg mixture, whisking as you go, until all of the flour is incorporated and you have a smoother batter. Leave to stand for 15 minutes.
- Place the raspberries in a pan over a medium heat, squeeze in half and lemon and add the icing sugar. The raspberries will start to collapse, bring to a simmer for 2 mins and take off the heat.
- Place your pan over a very high heat until smoking, add the butter and swirl around the edges, immediately add your pancake mix and place in the oven for about 15 minutes until all puffed up and golden.
- Remove from the oven and serve immediately. Dollop on the mascarpone and then spoon over the raspberries. Finish with a dusting of icing sugar, a drizzle of honey and some crumbled chunks of honeycomb.