Dutch Baby Pancake

Method

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1. Put a 26 cm cast-iron or heavy ovenproof frying pan on the middle shelf and heat the oven to 220°C / 425°F. Give it a full 20 minutes — the pan needs to be as hot as the oven, not just in it.

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2. Blend the eggs, milk, flour, sugar, salt, vanilla and nutmeg for 30 seconds until completely smooth and slightly foamy. Leave the batter to stand while the pan heats.

   Mark done Start 30 sec timer

3. Take the hot pan out, drop in the butter and swirl it as it melts and foams — it should sizzle hard and brown at the edges.

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4. Pour the batter into the middle of the pan in one go and return it to the oven immediately.

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5. Bake 20 to 22 minutes, without opening the door at any point, until it has climbed the sides and the edges are deep brown and crisp.

   Mark done Start 20 min timer

6. Take it straight to the table. It will begin to sink within a minute and that is expected.

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7. Dust with icing sugar, squeeze lemon over and scatter with berries.

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Chef’s Tips

• Twenty minutes of preheating for the pan, not five. This is the whole recipe.
• Do not open the oven. The rise is steam and steam escapes.
• For a savoury one, drop the sugar and vanilla and add grated Gruyère and thyme to the batter.

Pairing Suggestions

• Crisp bacon
• Strong coffee
• A pot of jam

Storage & Reheating

Eat immediately. It does not keep, reheat or forgive delay.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.