Dutch baby pancakes
Ramona's Cuisine
Ramona's Cuisine

Dutch baby pancakes

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  • 1 cup flour
  • 4 eggs
  • 20 g butter
  • 200 ml milk
  • 70 ml double cream/ heavy cream
  • 1 tbsp rum essence or vanilla
  • 1 pinch salt
  • 5 tbsp cane sugar
  • 1 handful of fresh fruits to sprinkle on top
  • 1 medium orange peeled and sliced


    1. Preheat the oven at 210C/475F. Prepare one orange by peeling it and cut into thin slices 1/2cm thickness.
    2. In a medium size bowl add the flour, salt, sugar and add the eggs and the double/heavy cream.
    3. Whisk together until it becomes a lump free batter.
    4. Add the milk slowly and little by little whisking continuously until all used up. You should have a nice pancake batter.
    5. Place the cast iron skillet on medium fire and add the butter.
    6. When the butter is beginning to bubble, add the orange slices making sure they do not overlap. Sprinkle the 2 tablespoons of sugar all over the orange slices. Cook for 1-2 minutes.
    7. Pour the batter into the skillet over the oranges and transfer the skillet into the very hot oven.
    8. Bake for approximately 15-20 minutes or until the edges will rise and begin to brown.
    9. Top with desired toppings and serve. (Mango topping in picture).


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