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Baby Dutch Pancakes

These oven-baked Dutch Baby Pancakes are light, golden and beautifully puffed with crisp edges and a soft, airy centre. Wonderfully versatile, they can be finished with sweet or savouring toppings. Go for warm berries and cream; or smoked salmon, avocado and a perfectly poached egg. Better yet, serve both and let everyone choose their favourite.

Two cast iron frying pans filled with Baby Dutch Pancakes, one topped with boysenberries and cream and the other topped with smoked salmon, avocado and poached egg

Prep time: 10 minutes + 15 minutes resting | Cook time: 15 minutes | Serves: 2-4 | Recipe by Chelsea Shine @chelseashinefoodcreative

Pancake Batter

  • 3 Otaika Valley Free Range Eggs

  • ½ cup milk

  • ½ cup flour

  • 1 tablespoon sugar

  • ½ teaspoon salt

  • 2 tablespoons (30g) butter

Sweet Topping - Boysenberry and Cream

  • 250ml cream

  • 1 tablespoon icing sugar, plus more to serve

  • 1 × 425g tin boysenberries

  • edible flowers (optional)

Savoury Topping - Smoked Salmon, Avocado and Poached Egg

  • 2 Otaika Valley Free Range Eggs

  • 50g smoked salmon slices

  • ½ ripe avocado, cut into slices

  • ⅛ cup pickled red onions

  • small handful of fresh herbs such as dill, parsley or micro herbs

INGREDIENTS

Dutch Baby Pancake

  1. Add the eggs, milk, flour, sugar and salt to a blender or food processor and blend for 30 seconds until smooth and well combined. Leave the batter to rest for 15 minutes (or pop it in the fridge overnight).

  2. Preheat your oven to 220°C and place a 25-26 cm cast iron pan, oven-safe frying pan or baking dish in the oven while it heats. Once the oven is at temperature, carefully remove the hot pan, add the butter and swirl the pan to coat. Pour in the batter and return to the oven. Bake until golden brown with puffed edges and a just-set centre, about 14-16 minutes. While the pancake is cooking, prepare your toppings.

  3. Once cooked, remove from the oven and cool slightly before adding your toppings (the pancake will deflate as it cools).

Sweet Topping

  1. Whip the cream and icing sugar in a large bowl until soft peaks form.

  2. Warm the boysenberries in a small saucepan until heated through.

  3. Top the pancake with dollops of whipped cream and spoon over the boysenberries and syrup. Finish with edible flowers if using and a dusting of icing sugar. Slice and serve immediately.

Savoury Topping

  1. Bring a large saucepan of water to a gentle simmer and add a dash of vinegar. Poach eggs to your liking, then transfer to a paper-towel lined plate.

  2. Top the pancake with the poached eggs, smoked salmon, avocado slices and pickled red onions. Finish with fresh herbs, slice and serve immediately.

DIRECTIONS

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