A Dutch baby falls somewhere between a pancake and a Yorkshire pudding. It’s a great alternative to pancakes as it cooks in the oven and saves you time standing over the stove flipping them. I love this because I always have some berries in the freezer so it’s easy to whip up. Serving the Dutch baby straight from the skillet creates a beautiful rustic touch for your brunch table.

Serves: 4

Prep time: 5 minutes

Cook time: 25 minutes

Ingredients

¾ cup milk
3 eggs
¾ cup all-purpose flour
2 tbsp superfine sugar
1 tsp vanilla extract
¼ tsp salt
2 tbsp finely grated lemon zest
60g unsalted butter
1 cup frozen blueberries
2 tbsp confectioners sugar, for dusting

For serving

Maple syrup
Whipped cream

Method

Preheat the oven to 220°C.

Using electric beaters, beat the milk, eggs, flour, superfine sugar, vanilla, salt and lemon zest together in a large bowl for 2 to 4 minutes until the mixture is well combined and frothy. (This step also works well in a blender. Simply add the ingredients and blend on high for 20 seconds.)

Place a 30cm cast-iron or ovenproof skillet on the stove over medium to high heat and add the butter and half of the frozen blueberries. Let the butter fully melt and the berries heat through and start to soften. Once the butter has melted, pour the batter into he skillet and quickly transfer to the middle shelf of the hot oven. Bake for 15 to 20 minutes until deep brown and puffed up. Don’t be tempted to open the oven during the first 15 minutes as this can cause your Dutch baby to deflate.

Carefully remove the skillet from the oven, scatter over the remaining blueberries and dust with confectioners sugar. Take the skillet straight to the table and serve your Dutch baby with maple syrup and whipped cream.

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