Dutch Baby Pancake with Berries, Lemon and Icing Sugar
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A smooth egg-rich batter is poured into foaming butter in a hot cast-iron pan and baked until puffed, then finished with lemon, berries and icing sugar.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 220 °C (200 °C fan) with a shelf in the middle. A very hot oven makes the batter puff.
- 2
Blend the batter. Blend the eggs, flour, milk, sugar, vanilla, nutmeg and salt for about 30 seconds until very smooth, or whisk hard by hand. Room-temperature eggs and milk help it rise.
- 3
Heat the pan. Put the butter in the pan and heat it in the oven for 3-5 minutes, until melted and foaming but not brown.
- 4
Bake. Take the pan out, swirl the butter round the sides, pour in the batter at once and return it to the oven. Bake for 20 minutes without opening the door, until puffed high and deep golden. Lower the oven to 150 °C (130 °C fan) and bake 5 minutes more so the centre sets fully.
- 5
Serve. It will sink a little, which is normal. Squeeze over the lemon juice, add the berries, dust with icing sugar and cut into 4 wedges at the table. Remember the handle is very hot.
Storage
Best eaten straight from the oven; it does not keep well. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- 26 cm cast-iron or heavy ovenproof frying pan
- blender or bowl and whisk
- oven gloves
- sieve for dusting
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 318 kcal |
| Protein | 10.5 g |
| Carbohydrate | 33.6 g |
| of which sugars | 13 g |
| of which free sugars | 7.2 g |
| Fat | 15.7 g |
| of which saturates | 8.2 g |
| Fibre | 2.9 g |
| Salt | 0.41 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
