Until our latest phase of banana oatmeal for breakfast pretty much every day, pancakes were a common breakfast choice in our house. I have to say, I kind of miss having them more often. The kids do sometimes want pancakes for lunch and I’m happy to join in with them, but it’s still not all that much given my eldest son’s like-the-same-thing-all-the-time phase. I’ve seen Dutch baby pancakes around and keep meaning to give them a try, but so often the recipes are meant for a few people. So I adapted to make this individual Dutch baby pancake which is perfect when you’re the only one feeling the pancake vibe. Or if there are more of you, multiply up to make a few and everyone has their own pan to eat from. Either way, it’s a winner.
What is a Dutch baby pancake?
A Dutch baby pancake goes by a few names, but is basically the same idea. You might know it as a German pancake or a baked pancake. Whatever you call it, it’s somewhere between a traditional pancake and a popover/Yorkshire pudding where you bake a simple batter in a hot skillet in the oven. It makes it really easy to make as you don’t need to stand over it as it’s cooking. It puffs up as it cooks making it nice and fluffy (though it collapses a bit not long after you take it out the oven).
Dutch baby pancakes are often served plain, with a little powdered sugar over the top. You can bake fruit right into them, with apple being common, but here I’ve cooked them separately so it’s more like a warm fruit compote on top. This version is made using maple syrup rather than sugar so that it’s a little healthier, being refined sugar free. I’ve also cut back on the sweetness in the pancake since the topping is sweet enough.
How it’s made
As I said, this is really easy to make, but I have a couple tips to help you along. First, you need to make sure your pan is hot ahead of time. I find it easiest to just put it in the oven as it’s warming up. Then the butter should be hot too, so give it a minute or two to warm before you add the batter. Whisk the batter until smooth then pour it into the pan and put it back in the oven. Just pour it into the middle of the pan and let it spread rather than swirling. Leave it to rise to a lovely, lightly brown pancake.
This individual Dutch baby pancake is healthy and easy enough to be a tasty brunch, and sweet enough to be dessert. Whether you cook a few for a crowd or just one for yourself, no judgement, it’s delicious. Give it a try and you’ll see what I mean.
- Fruit topping -
- 5oz/140g mixed berries (I used a mix of strawberries, blackberries, raspberries & cranberries)
- 1tsp olive oil
- ½tsp balsamic vinegar
- Pancake -
- 1 egg
- ¼cup/35g all purpose/plain flour
- ¼cup/60ml milk
- ½tbsp maple syrup
- Pinch of salt
- ½tbsp/6g butter
- Yogurt topping -
- 2tbsp Greek-style yogurt
- ½tsp maple syrup
- Preheat oven to 400F/200C. Put an 8in/20cm cast iron skillet/frying pan in to heat up as the oven heats.
- Meanwhile, cut any larger strawberries and toss the fruit with the oil and balsamic vinegar in a small roasting dish. Whisk together the pancake ingredients (egg, flour, milk, maple syrup and salt - note NOT the butter) until smooth. Mix the yogurt and maple syrup together and set aside.
- Once the oven has reached temperature, add the butter to the pan. Put it back in the oven to melt and heat for a minute. At the same time, add the dish with the fruit to the oven.
- Once the butter has melted and starting to brown very slightly, pour the pancake batter into the middle of the pan. Immediately put the pan back in the oven and leave to bake for approx 15-18min until the pancake has puffed up and is lightly brown.
- Remove the fruit from the oven at the same time and pour into the middle of the pancake and top with the maple yogurt. Enjoy warm.
Sharing with Fiesta Friday co-hosted this week by Anugya @ Indian Curry Shack and Margy @ La Petite Casserole.