Did you know a Dutch Baby has nothing to do with The Netherlands? Truth me told the Dutch have no clue what they are, unless they of course have an interest in food or have had one in America. I mean don’t get it twisted the Dutch LOVE their pancakes and their national mini ones, Poffertjes. They are also known for the very thin pancakes similar to the British ones, they especially love to put apple sauce on them! Then again they love Apple sauce on EVERYTHINGGGG!
Any who I am getting very carried away! Back to Dutch Babies! They originate from Pennsylvania, USA and derive from the German pancake, Bismarck. They are more than likely called Dutch from the German word Deutsch, meaning German in German (Confusing huh?!).
So I know you didn’t come here for a history lesson, so to cut it short this is a giant Yorkshire Pudding traditionally made in a large skillet and filled with loads of sweet goodness of your choice! Basically the most epic sharing breakfast ever!
Most recipes always talk about how you need full fat milk, but whateverrrr. I use coconut milk in mine, trying to cut out the dairy where I can! So feel free to use any milk of your choice, but make sure it doesn’t have sugar in it!
When you put this in the oven, make sure you do not open the door till it’s done! So you better hope your oven light is working to keep an eye on it! The trick to the puffed up crust is to not over whip your eggs. So as soon as the flour is combined and there are no lumps, you are good to go!
I topped mine of with my favourite fruits and icing sugar. I later found a tub of salted caramel in the freezer and oh boy…. so I highly recommend living your best life with this!
Last but not least, I use a 9inch Cast Iron Skillet, however you could use a small roasting tray as well!
Heat your oven to 200°c and place your skillet or pan in the oven to heat up.
If you have a blender, place all (except butter) the ingredients in the blender and blitz until smooth. If by hand, whisk the eggs, sugar and milk till light and fluffy then add in the rest (except butter) of the ingredients and whisk till smooth.
Put the butter in the pan and as soon as it has melted, pour the batter in the pan and quickly close the oven door.
Cook for 20 minutes.
You’re looking for golden brown puffed up edges!
Serve with your choice of toppings and enjoy straight from the oven.
125g Plain Flour
1 TBSP Caster Sugar
175ml of Coconut Milk
1 TSP Ground Cardamom
1 TSP Vanilla Extract
25g Dairy Free Butter
3 Large Eggs