Dutch Baby Pancake Recipe

My friend Eke made us Dutch Baby Pancakes for breakfast when we stayed with them in Canada last year on our way back from our Journey to the Arctic. They were so simple and delicious and  make an impressive breakfast or brunch dish (and of course I had to get the recipe). I thought it was very appropriate because Eke is Dutch but I’ve since discovered that the origin is actually from German baked pancakes and that it was a mispronunciation of ‘Deutsch’ that has continued over the years. Regardless of where it came from Dutch Baby pancakes are a great way to enjoy either fresh seasonal berries straight from your garden in summer or simply use frozen ones at other times of the year. Eke also made a successful apple version.

3 large eggs
Finely grated zest of 1 lemon
1/3 cup sugar
pinch of salt
2/3 cup flour
2/3 cup milk
2 cups fresh or frozen berries (I used 1 cup each of blueberries and strawberries)
2 tbsp butter

Whisk eggs, zest, sugar and salt in a bowl.
Add flour and milk. Whisk until smooth.
Add berries.
Melt butter in a 25cm (10 inch) cast iron skillet or oven proof frypan over medium heat. I’ve also used a smaller pan and made a thicker pancake as well for a change.
Add batter and tilt pan to spread the fruit evenly. Allow the bottom of the pancake to just set.
Bake in the centre of the oven at 220C for 18-22 minutes until the edges are browned and puffed and the centre is lightly browned in spots. (Mine always browns a tad too much on the edges so I am going to try it at 200C instead).

Let cool slightly then cut into wedges. Serve hot, room temperature or cold. Is delicious drizzled with maple syrup (best if you have picked it up from a market in Canada and brought it home of course).