Dutch baby
A big oven pancake that puffs up dramatically in a hot buttered pan, with crisp golden edges and a soft, custardy middle.
Method
- 1
Put a 25 cm cast iron or other ovenproof frying pan in the oven and heat it to 220°C, giving the pan at least 10 minutes to get really hot.
- 2
Blend or whisk the eggs, flour, milk, sugar, salt and vanilla until completely smooth and slightly frothy.
- 3
Leave the batter to stand at room temperature while the pan heats.
- 4
Using oven gloves, take out the hot pan, add the butter and swirl until it melts and coats the base and sides.
- 5
Pour the batter into the centre of the pan straight away and return it to the oven.
- 6
Bake without opening the door until puffed high around the sides and deep golden brown.
- 7
Take it out and dust generously with icing sugar. It will sink as it cools, which is normal.
- 8
Squeeze over some lemon, cut into wedges and serve at once with the rest of the lemon.
Notes
- The pan must be very hot when the batter goes in. That burst of heat is what makes the sides climb.
- Opening the oven early lets the steam escape and the pancake collapses before it has set.
- Berries, sliced apples cooked in butter, or a drizzle of maple syrup all make good toppings.
Equipment
25 cm cast iron or ovenproof frying pan, Blender or mixing bowl and whisk, Oven gloves, Small sieve