Dutch baby pancakes

A Dutch baby is a giant, fluffy oven pancake that puffs up dramatically in a hot cast iron pan. Crispy edges, a soft custardy centre and ready in about 30 minutes. Perfect for a lazy weekend breakfast or brunch with friends.

Prepared in: cast iron frying pan, 26 cm
Time: 30–35 minutes
Serves: 4

Ingredients

• 90 g plain flour
• 3 large eggs
• 1 tsp sugar
• 1 pinch of salt
• 180 ml full-fat milk
• 2 tbsp butter, melted
• 3 tbsp unsalted butter, for baking

Step-by-step instructions

1. Preheat the oven to 230°C with the Combekk cast iron frying pan inside.
2. Whisk together the flour, eggs, sugar, salt, milk and melted butter until you have a smooth batter. Set aside.
3. Once the oven has reached temperature, leave the pan inside for another 10 minutes to heat through fully.
4. Add the 3 tablespoons of unsalted butter to the hot pan and let it melt in the oven.
5. Once melted, quickly pour all the batter into the centre of the pan.
6. Return the pan to the oven and bake for 10 minutes.
7. Lower the oven temperature to 200°C.
8. Bake for another 10–15 minutes, until puffed and golden.
9. Remove from the oven and leave to cool slightly. The Dutch baby will deflate as it cools; that’s how it should be.

Serving tip: Serve straight from the pan with fresh berries, a dusting of icing sugar and a squeeze of lemon. Or go savoury with ham, cheese and chives