Dutch Baby... Delicious!

Posted by Jill Bosich on

Good morning! Do you have eggs, milk, butter, flour? OK! Then you are locked and loaded to prepare this gorgeous weekendy beauty! Dutch baby pancakes have always been popular but it’s good to remind you about them from time to time because they are too tasty to ignore! Sprinkle with loads of fresh lemon and powdered sugar and you are set!


  • 2 tablespoons butter
  • 3 large eggs
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • fresh lemons - for serving
  • powdered sugar (icing sugar) - for serving


Preheat oven to 450F / 230C. In a 12-inch skillet, melt the butter. Set aside. In a medium bowl, beat the eggs. Add in the milk and beat well. Slowly, add in the salt and the flour, while whisking steadily. Mix in the melted butter. It is okay if there are a few small lumps in the batter. Using a paper towel, lightly spread the remains of the melted butter around the pan to coat it. Pour the batter into the skillet, and bake for 15 minutes at 450F/ 230C. Reduce the heat to 350F / 175C and bake for an additional 10 minutes. Serve immediately. Top with a generous squeeze of lemon juice and a sprinkle of powdered sugar.

Credit: The Worktop

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