Dutch Baby Pancake
Get ready to be obsessed with this delicious Dutch Baby Pancake. It's so easy to whip up and looks incredible on the table!
Ingredients
- 6 large eggs (at room temperature)
- 1 cup plain flour (all-purpose flour) (NOTE 1)
- 2 tsp vanilla extract
- 1 cup milk (full cream or whole milk, at room temperature)
- 2 tbsp Caster sugar (or regular white sugar)
- ¼ tsp salt
- 80 gm unsalted butter (melted)
For the topping
- 1½ cup thickened cream (NOTE 2)
- ½ tsp vanilla extract
- 1 tbsp icing sugar (more to dust) (NOTE 3)
- 250 gm strawberries (sliced)
- 200 gm milk cooking chocolate (or dark chocolate, roughly chopped or broken) (NOTE 4)
Instructions
- Preheat oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens. Once the oven comes to temperature, place in a 30cm (12in) cast iron or stainless steel skillet (not non-stick) into the oven. Let the pan heat for at least 10 minutes.Meanwhile, place the eggs, flour, vanilla extract, milk, sugar, salt into a blender and blitz on high for 30 seconds. Scrape the sides of the blender with a spatula and blitz again for a 10 seconds.
- Carefully remove the pan from the oven and pour in the butter. It should immediately sizzle, then slowly pour all the batter into the centre of the pan. Bake for 18 to 20 minutes or until puffed up and golden.
- Whilst the pancake is in the oven, prepare the strawberries, chocolate and cream. For the cream - Place cream, vanilla extract and icing sugar in a large bowl and whip on high speed using a hand or stand mixer until the cream is fluffy. For the chocolate - Place the chocolate in a microwave-safe bowl and melt it in the microwave. Do this in 40-second bursts, stirring well after each burst until the chocolate has completely melted.
- Place the strawberries into the centre of the pancake and generously dust icing sugar all over the pancake. Dutch baby pancake is best served immediately out of the oven.
Notes
If you want to make a smaller pancake for 4 servings, just halve this recipe and use a 20cm to 25cm (8in to 10in) skillet instead and bake it for a few minutes less. Dutch baby pancakes will also bake well in a deep oven-safe casserole dish, baking tin or stainless steel skillet
(NOTE 1) Plain flour (all-purpose flour) does not contain any leavening agents.
(NOTE 2) Thickened cream (whipping cream) has gelatine added to it and contains 35% milk fat.
(NOTE 3) Icing sugar (powdered sugar, confectionary sugar) - Icing sugar usually comes in two forms: icing sugar mixture and pure icing sugar. Icing sugar mixture is softer than pure icing sugar because there's starch or flour added to it. For this recipe, I prefer using icing sugar mixture because the starch helps stabilise the whipped cream.
(NOTE 4) Cooking chocolate - I prefer using good quality cooking chocolate as they usually have a higher percentage of cocoa butter, which makes it easier to melt and work with. Regular eating chocolate would also work, but you may need to add a few teaspoons of vegetable or canola oil to thin it down to aid in the melting process.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1ServingCalories: 450kcalCarbohydrates: 37gProtein: 9gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 225mgSodium: 162mgPotassium: 267mgFiber: 2gSugar: 20gVitamin A: 1162IUVitamin C: 19mgCalcium: 100mgIron: 2mg