Dutch baby pancake

June 12, 2019



Say hello to my first Dutch Baby! isn't she lovely?? I have been dying to make this oh so fancy baked pancake, but one was lacking in the skillet department. But that is no longer the case and trust me you can expect so many more skillet recipes coming out of inthemidnightkitchen's oven very soon!


Today was a bit of a tough day for me personally and mentally, so I decided to put all my admin work away and not focus on the things out of my control, and just create something pretty that will make me smile and feel proud of. Sometime's that's all we really need in the end.


This recipe was so simple to make but the baking is a bit tricky so I will explain it as best I can and hopefully you will have a well rounded, domed in the middles, baked pancake within 30-35 minutes of putting it in the oven:)


Bon apetit!


Zorah xo


Recipe: Dutch Baby




2 eggs

1/2 cup plain flour

1 tsp. vanilla essence

Zest of 1/2 lemon

1/2 cup full cream milk 

1 tbsp. butter

2 tbsp. of sugar (coconut sugar, sugar replacement etc.)

1/2 tsp. baking powder




Blend together the eggs, flour, baking powder, vanilla essence, lemon zest, sugar and milk.

Once everything is blended well, allow to stand for 15 minutes (very NB!)

In the meantime, preheat oven (and put in the skillet in the oven), to 215C.

Once piping hot, remove skillet, melt the butter inside and make sure to hit all corners. 

Then pour in batter, swirl the batter around a few times so it starts to stick and bake a bit on the sides of the skillet. 

Once you can see the mixture baking a bit, put back in the oven and bake for 20-30 minutes. 

I watched the pancake most of the time- it will be flat for a while. If the sides start t burn, place baking paper on top but continue baking until the sides puff up and pull away and the middle starts to rise. 

Remove from the oven and enjoy with anything you want!!


















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