Berry Dutch Baby

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Berry Dutch Baby

  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40


It’s amazing how something as simple as eggs, flour and milk can puff up in the oven into the most gorgeous looking dish. A Dutch Baby is like a pancake crossed with a yorkshire pudding. It can be served for breakfast but they make a delicious dessert too.



  • 3 Size 7 eggs
  • 160 ml (⅔ cup) milk
  • 80 gm (⅔ cup) all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • zest of 1 lemon
  • 60 gm butter
  • 1 pinch salt – if using unsalted butter
  • Icing sugar – for dusting
  • A selection of fresh berries (e.g. raspberries, strawberries, blueberries) of fruit. NB: you can also substitute frozen berries, these must be thawed fully prior to use.
  • Whipped cream or fresh Yoghurt – to serve


  1. In a blender add the eggs, milk, flour, vanilla, lemon juice, lemon zest (and pinch of salt if using unsalted butter).
  2. Pulse until the mix is well blended – Let the mixture rest for 20 minutes.
  3. While the mixture rests, preheat the oven to 220 -230 degrees, with a cast iron or oven proof frying pan or skillet in the oven.
  4. Remove the pan or skillet from oven (be careful as it is VERY hot) and add the butter. Let it fully melt and coat all the edges of the pan.
  5. Pour in the batter, and place straight back in to the oven.
  6. Cook for 20 minutes until it puffs up and the edges are nice and golden brown. NB: Do not open the oven door during this cooking process.
  7. Remove pan from oven. Dust with icing sugar, and top with fresh or pre thawed frozen berries.
  8. Serve immediately with whipped cream or yoghurt.


Posted on

June 5, 2017