Dreamy Dutch babies are the answer to your prayers
Crazy about crêpes but can’t pull off the final flip? These gorgeously fluffy Dutch babies are the answer to your pancake prayers.
These aren’t your everyday kind of pancakes. These Dutch babies have the crispy, golden edges of the Yorkshire pud crossed with the soft, custardy base of the squishiest German-style pancake. Best of both worlds, if you ask me. You can whip them up in minutes with a handful of cupboard staples and kick back and relax while the oven bakes them to fluffy perfection – no flipping needed.
Serve them fresh from the oven, loaded with your favourite toppings and dig in straight from the skillet. Guten appetite!
Dutch baby pancake
Makes 1 large pudding
Prep time: 15 mins
Total time: 45 mins
2 x pears
100g chocolate chips
2 x eggs
70g plain flour
2 tbsp vegetable oil
1 tbsp icing sugar
Step 1 Preheat your oven to 200°C.
Step 2 Add flour to a medium-sized bowl, crack in the eggs and whisk together. Slowly whisk your milk into the mixture. Once you’ve got a smooth batter, pop it into the fridge for at least 20 mins.
Step 3 Add oil to an oven-safe frying pan or cast iron dish, and heat in the oven for 5-10 minutes until piping hot.
Step 4 Once the oil is hot, carefully pour the batter into the dish then pop it back in the oven for 20 minutes.
Step 5 While the batter is cooking, melt your chocolate chips in the microwave in short bursts. Slice your pears into thin slices and toast your pecans in a dry frying pan for a couple of minutes, keeping an eye on them so they don’t burn.
Step 6 Once your pudding is cooked, arrange the pear slices and toasted nuts in the centre, drizzle over the melted chocolate and dust with icing sugar.
Step 7 Serve straight from the dish and dig in.
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