Is it a waffle? Is it a pancake? No, it’s a Dutch Baby! “What is a Dutch Baby?” I hear you ask. It’s a cross between a very big pancake and something similar to a British Yorkshire Pudding.
Although similar in appearance, and sometimes taste, there are some distinct differences between pancakes and Dutch Babies. Unlike a pancake, the babies are baked in the oven rather than in the fry pan. They are thicker in consistency and contain no chemical leavening in them. The other surprising thing about Dutch Babies is they don’t have any origins in Holland. They originated in the early 1900s in a cafe in Seattle, so, for my US-based readers – thanks for bringing this delicious recipe to the world!
Berry, berry good!
One of my favourite toppings to have with a Dutch Baby are blueberries. For extra sweet and juicy berries, I love using Driscoll’s blueberries to make this dessert really exciting! I actually don’t think there are many combinations better in the world than blueberries with a dessert? It’s a hard combination to beat!
What else can you have on your Dutch Baby?
The best thing about a base like Dutch Babies are the endless possibilities of toppings. Let your imagination go wild! You can have lemon and sugar, Golden Syrup, all the berries you can think of, or even go all out and add some custard and melted chocolate to it to make it even more rich! Decadence knows no bounds when it comes to the Dutch Baby.
This is not a hard recipe at all to make – you just need to make sure that your cast iron is hot – so leave it in the preheated oven to have the batter go into the hot pan.
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
- 3 eggs
- 1/2 cup all purpose flour
- 1/2 cup full cream milk
- 1 tbsp caster sugar
- 1 tsp vanilla essence
- 4 tbsp salted butter
- 200 g Driscolls Sweetes Batch Blueberries
- icing sugar to serve
- lemon juice to serve
- Preheat the oven to 200 degrees Celsius / 390 degrees Fahrenheit. Place a cast iron or heavy based pan into the oven until hot.
- In a blender, add the eggs, flour, milk, sugar and vanilla essence. Blend on high until all ingredients are well combined.
- Carefully remove the pan from the oven and melt the butter into it. Swirl it around to ensure the bottom and sides are coated by the butter. Once the butter is melted, add the dutch baby mixture to the hot pan. Bake for 15 minutes.
- Allow to slightly cool then remove from the pan. Serve with Driscoll's Sweetest Batch Blueberries, lemon juice and icing sugar.