I have a confession to make. One I have to admit to every year. I am terrible at making pancakes. On the few occasions where I have tried I have always ended up burning them or making them so thick they are undercooked in the middle. Luckily I don’t have to be good at making them, as my fiancé (very soon to be husband) is a bit of an expert. It’s one thing I will happily leave him to cook without interfering. That is until now.
That’s because I have a recipe for a pancake that even the worst cook (I’m talking terrible, like my sister who once set fire to an oven glove trying to cook pizza) can master. It’s a handy recipe to have in your repertoire because it’s oven baked, which means you don’t have to stand over a hot stove for hours on end making your pile of pancakes.
I’m offering this Dutch Baby as the perfect alternative to the traditional pancake for February the 9th. This year Pancake Day is also another important day in my diary. My birthday! I am going to be expecting birthday pancakes of some kind, but I guess we will just have to wait and see what my fiancé rustles up.
I’ve always been confused with their official name “Dutch baby” whenever I have seen them pop up on food blogs. The name derives from a cook called Victor Manca, who ran a popular restaurant, Manca’s, in Seattle. He created smaller versions of larger pan-sized German pancake. And so the Dutch Baby was born. Essentially they are a fluffier, sweet giant Yorkshire pudding topped traditionally with lemon juice and powdered sugar. I couldn’t resist adding some white chocolate and pomegranate in there, but you could top yours with whatever you like.
You will need:
2 medium eggs
75ml whole milk
50g plain flour
½ tsp vanilla extract
30g salted butter
100g white chocolate
80g pomegranate seeds
- Pre-heat your oven to 200ºC. Place an ovenproof dish into the oven to heat up.
- In a large bowl beat the eggs for 3 minutes or until pale and frothy.
- Beat in the milk, flour, vanilla and salt. Beat for a minute more until fully combined and lump free.
- Take the dish out of the oven, being careful as it will be piping hot. Add the butter and swirl it around until fully melted.
- Pour over the batter and return to the oven straight away.
- Bake for 15 minutes until set, golden and puffed. Try not to open the oven door until you need to, as it could make your Dutch Baby collapse.
- While the pancake is baking, melt your white chocolate so it’s ready to drizzle over.
- Once baked remove from the oven. Scatter the pomegranate seeds over the pancake and finish with a good drizzle of white chocolate.
- Serve immediately.
Happy Pancake Day!