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Dutch Baby with Berries and Blueberry Sauce

Learn how to make this photogenic, puffy pancake that’s trending in cafes.

The Dutch baby is proof that good pronunciation is very important. Because the Dutch baby is really not Dutch at all. It’s actually German, which is why it is often referred to as a German pancake. If what the Internet says is true (and isn’t the Internet just a trove of irrefutable truths?), the term was coined when the daughter of the man who first started serving it in his Seattle restaurant could not pronounce the word “Deutsche” (German for, well, German). So she referred to it as “Dutch”. As for the “baby” part, apparently the cakes used to be served smaller, in groups of three.

Whatever its etymology, the Dutch baby — essentially a taller, airier pancake baked in the oven instead of cooked on a stove — gets our vote for the fact that it’s like a cross between a poufy Yorkshire pudding, soufflé and pancake (and when it’s deflated, like a thicker crepe). You can enjoy it straight from the pan, which means less washing up. Our recipe is relatively simple: just blitz everything in a blender and bake. Traditionally, the Dutch baby is eaten with just icing sugar and a spritz of lemon juice. Here, we topped it with berries and whipped cream, but you can crown it with anything your want, like bananas and chocolate sauce. Despite its large size, this fluffy baby is surprisingly light on the stomach. It’s typically baked in a cast iron skillet because it offers better heat distribution. But if you don’t have one, just use a regular baking dish, like we did.

Warning: get it from the oven to the table fast, because it deflates quickly like a soufflé. This dramatically billowy treat makes for an especially lovely weekend brunch.



Dutch Baby with Berries and Blueberry Sauce

Serves two (fits a 13-inch skillet. Halve recipe if skillet is small. If halving, halve baking time as well.)


Ingredients:

½ cup plain flour

½ tsp  fine sea salt

2 large eggs (65g each, in its shell)

½ cup milk

2 tbsp melted butter, plus more for greasing


Blueberry sauce (*optional):

1 cup  fresh or frozen blueberries
2 tsp  sugar
1 tsp  fresh lemon juice

*Feeling lazy? Use store-bought jam or maple syrup instead.


To serve:

mixed fresh berries

whipped cream


Method:

Preheat oven to 220°C. Generously grease your skillet or ovenproof dish with butter if it is not non-stick.

Sift flour and salt into a small bowl.

Crack eggs into a blender and blend at low speed.

Still on low speed, add the flour mixture and milk alternately, in three additions.

Scrape down the sides of the blender and continue to blend till smooth.

Add the melted butter and blend for a few seconds.

Pour the batter into the skillet or baking dish and bake for 20 minutes. Do not open the oven door during the baking time.

Reduce heat to 180°C and bake for another 10 minutes, until the pancake is puffed up and golden.

While the pancake is baking, make the blueberry sauce by placing all the ingredients in a small saucepan over medium-high heat. Cook till the blueberries burst and release their juices. Add a tablespoon of water if the sauce looks dry.

To serve, remove Dutch baby from the oven, top with blueberry sauce, mixed berries and a swirl of whipped cream. Serve immediately.

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