Dutch Baby Pancakes
Light, fluffy Dutch Baby Pancakes baked until golden and puffed, served with creamy Greek yoghurt, fresh berries and a hint of lemon.
10 minutesPrep Time
20 minutesCooking Time
2Servings
Shop Ingredients
Makes 2 servings3 Eggs
½ cup Greek Yoghurt
2 Tablespoons of Butter
75g of Plain Flour
20g Icing Sugar, plus extra to serve
200ml of Cold Water or Milk
Lemon or Orange Zest, to Garnish
Fresh Berries
Maple Syrup (Optional)
Honey (Optional)
Directions
- Preheat oven to 200°C (180°C fan-forced).
- In a large bowl, whisk together eggs, yoghurt, 1 tablespoon melted butter and 200ml cold water until smooth.
- Add flour and icing sugar, whisking until the batter is smooth and lump-free.
- Heat a 20cm ovenproof frying pan over medium to high heat. Add the remaining melted butter and swirl to coat the base and sides of the pan.
- Carefully pour the batter into the hot pan and transfer immediately to the oven.
- Bake for 20 minutes or until puffed, golden and crisp around the edges. Avoid opening the oven door while cooking to help the pancake rise.
- Remove from oven and serve immediately topped with a dollop of Greek yoghurt, fresh berries, lemon zest and a dusting of icing sugar.
- Finish with maple syrup or honey if desired and enjoy warm.