A golden, oven-puffed canvas for sweet, delicious toppings
Emerging from the oven, golden and puffed the Dutch baby bowl can be filled with a sweet, fruity filling or a savoury topping. This recipe is focusing on the sweet side, with a slightly sweeter batter to match the toppings.
How to make a Dutch baby
The secret to get a magically fluffy Dutch baby is to let the batter rest, before adding it to a sizzling hot pan and slide in to the oven.
Add all the ingredients to make the batter in a mixer and blend at high speed for a few minutes.
Then comes the crucial resting time, let the batter rest for ten minutes.
While the batter is resting, you can prepare your sweet toppings. In the recipe card below you will find suggestions for my favourite toppings. Apple cinnamon, tropical coconut and my Swedish favourite semla. A version of a Swedish classic lent cream bun with almond paste, cream and a dusting of powdered sugar.
Another crucial part to make a fluffy Dutch baby, is to make sure the frying pan is hot before adding the batter. Place your oven proof frying pan in the oven, with the butter and let it melt. Once the butter is melted, take the pan out of the oven and carefully add the batter to the pan.
Then the frying pan will go back into the oven for thirty minutes. It is time to watch the magic happen, seeing your pancake puffing up, creating a bowl perfect for your filling.
Once the Dutch baby has puffed up and is golden in colour, remove from oven, add the toppings with a dusting of powder sugar and serve immediately.
For complete list of ingredients and all measurements, see the recipe card below.
Substitutes
For a simpler topping, try drizzle my citrus syrup or saffron syrup on top of a scoop of vanilla ice cream for extra indulgence. The syrups are so full of flavour that nothing else is needed.
Batch cooking tips
If you have several oven proof frying pans, you can double the recipes, to make more Dutch babies and let them bake in the oven together if you have the space or cook them one at the time. The batter can rest while one Dutch baby is cooking.
Other recipes you might like
If you prefer regular fluffy pancakes I have several recipes that will still feel that you are cooking something new, like my apple and cinnamon pancakes, or apple and peanut butter pancakes.
For crepe recipes, try my pancakes with orange zest or saffron pancakes.
Dutch baby
Ingredients
Batter
- 3 eggs
- 94 g flour
- 10 ml milk
- 1 lemon zest
- 2 tbsp sugar
- 1 tsp vanilla sugar
- 1 tsp salt
For the frying pan
- 3 tbsp butter
Toppings
Apple cinnamon
- ½ apple sliced
- 1 tsp cinnamon
- 1 tbsp sugar
- Dusting of powdered sugar
Tropical
- 1 Mango
- 2 tbsp Whipped cream
- 1 tbsp Shredded coconut
- Dusting of powdered sugar
Semla
- 2 tbsp Almond paste
- 2 tbsp Whipped Cream
- Dusting of powdered sugar
Instructions
- Add all ingredients to the batter in a mixer.
- Mix at high speed for a few minutes.
- Let the batter rest for at least ten minutes.
- During this time prepare your preferred sweet toppings.
- Turn the oven to 200 °C (392 °F)
- Place an oven proof frying pan in the oven with the butter and let it melt.
- Take the pan out of the oven and carefully add the batter to the pan.
- Place the frying pan back in the oven for 30 minutes.
- Take out of the oven, add the toppings and serve immediately.
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