These Dutch baby pancakes are a sweet version of Yorkshire puddings, I love how puffy they are not to mention how wild my imagination gets about how many scoops of ice cream I could fit into one of these 😂. I opted for fresh berries and white chocolate but these work well with just about any topping you choose. GO WILD!!


1/4 cup cake flour, sifted

1 tablespoon caster sugar

1 large egg

1/4 cup milk

½ teaspoon vanilla essence

15g butter

50g fresh berries

25g toasted almond flakes

Melted white chocolate to serve

Icing sugar, to dust


1. Preheat oven to 200°C. Place a oven-proof dish in the oven for at 20 minutes to preheat. Combine the flour and sugar, add the egg, milk and vanilla essence and whisk.

2. Remove the pan from the oven and add the butter. Once the butter has melted coat the pan with it then immediately pour in the pancake batter and pop back into the oven. Bake for 20-25 minutes or until the pancake is puffed and golden.

3. Remove from the oven and serve with fresh berries, flaked almonds, drizzled with white chocolate, finished off with a dusting of icing sugar.

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