Nutrition per portion
Dutch pancakes, or Dutch babies as some people call them, are such fun to make and can become a real showstopper. The impressive dish is like a sweet version of a Yorkshire pudding and it’s perfect for mopping up whatever ingredients you throw on top. We’ve made individual Dutch pancakes for easier serving but you could make one huge tear-and-share style pancake, and pile it high with toppings for everyone to dive into.
If you’ve got a competitive streak, why not invite some friends and family over and have a go at who can make the prettiest Dutch pancake or the tastiest topping? We’ve done a simple combination of thick plain yogurt, fresh berries and a drizzle of maple syrup but the Dutch pancakes are perfectly suited to engulf a dollop of ice cream or a gooey chocolate sauce.
The trick is to have fun with it and go for whatever makes your tummy rumble! You’ll need some individual Yorkshire pudding tins that measure around 10cm in diameter. Once you’ve invested in them you can use them to make epic Yorkshire’s for your roasts – just don’t get the ingredients mixed up!
- 110g plain flour
- pinch of salt
- 2tbsp sugar
- 100ml milk
- 3 large free-range eggs
- 1tsp vanilla extract
- 3tsp butter
- 300g thick plain yogurt
- 300g berries – we used blueberries and raspberries
- icing sugar, to dust
- maple syrup, to serve
Heat the oven to 220C, gas 7. Put the flour, salt and sugar in a large bowl. Whisk in the milk, 60ml water, eggs and vanilla.
Put individual Yorkshire pudding tins (measuring 10cm) in the oven for 2 mins to heat up. Add ½tsp butter into each hole. Divide the batter between the tins, and put in the oven. Bake for 15 mins until cooked through.
To serve, top with spoonfuls of yogurt and berries, dust with icing sugar, and pour over maple syrup.