MIXED BERRY BAKED PANCAKE (aka Dutch Baby)

It is that time of year where I find myself dreaming of summer berries and fruit. And I thank my thoughtful self for the berries we picked and froze in the warmer months just for times like this.

In essence, freezing fresh produce is the simplest form of home preserving (if you have the freezer space that is). A selection of frozen berries at hand can bring a burst of flavour to mid-winter baking. Below I share something a little different for the breakfast table.

Mixed Berry Baked Pancake

This baked pancake (aka Dutch baby) is fun to make for a simple weekend breakfast. It is basically a thin pancake batter poured into a hot pan, topped with berries and baked in the oven. This is an occasion where I do recommend using fan bake, if you have the option, to retain the oven heat when opening the oven door to add the batter and berries. The result is a light and puffy baked pancake that is served as hot wedges, rather than individual pancakes.
Servings 4
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

  • 3 eggs
  • 2 tablespoons maple syrup or sugar
  • 1 cup (150g) plain flour (can use gluten-free flour)
  • 1 teaspoon baking powder
  • 200 ml milk
  • Pinch of salt
  • 30 g butter
  • 1 cup frozen blueberries and/or blackberries

Instructions

  • Preheat the oven to 200°C fan bake (220°C standard oven).
  • Place a heavy-based frying pan (such as a cast-iron skillet) with a heat-proof handle into the oven to preheat.
  • In a mixing bowl, whisk together the eggs and maple syrup. Sift over the flour, baking powder and salt and combine. Gradually add the milk until a thin batter is achieved. Don’t over mix. Rest the batter while the oven heats.
  • Once the oven is hot, open the door and add the butter to the pan. Wait two minutes, then open the oven again and quickly pour the batter into the pan and scatter over the berries. Work quickly here, so the oven door isn’t open too long. Cook for 15 minutes, then check if the pancake is baked through, giving it another two to three minutes, if needed.
  • Serve immediately, cut into wedges with maple syrup and yoghurt.

Join the Conversation

  1. My children loved this! I used half gf flour/half almond meal as there is one in the house with Coeliac. Thanks for this delicious and easy recipe.

    1. Hi Sophie, that is wonderful to hear! I’m glad you could easily adapt the recipe to work for your household.
      Happy cooking 🙂
      Nicola

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