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Dutch baby pancake

It was actually surprising to learn that Dutch baby pancakes have nothing to do with Dutch…Anyways, I really like the texture of Dutch baby pancakes: fluffy and light on the edges, dense in the middle. You can load the pancake with any fruit you like, therefore not much sugar is required really.

This low-fat version of Dutch baby pancake is easy and delicious. It doesn’t even require a cast iron pan like it normally does.

Ingredients (serves 1):

  •  5 g unsalted butter
  • 35 g flour
  • 60-65 g milk
  • 10 g sugar
  • 1 large egg
  • 2-3 drops pure vanilla extract


  1. Put a baking dish in the oven (not too shallow or big), preheat oven at 410°F.
  2. Combine egg, milk, vanilla extract.
  3. Stir well, add sifted flour.
  4. Stir until the batter becomes smooth and creamy.
  5. Melt the butter in the hot baking dish once preheating completes (careful handling the baking dish).
  6. Pour batter into the hot baking dish as soon as the butter melts, put back into the oven and bake for 15-20 mins.
  7. Bake until it’s golden. The edges should puff up.
  8. Serve with fruits or simply sprinkle icing sugar.


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