A Dutch Baby is not Dutch and neither is it a baby. Derived from the German Pfannkuchen, it is a large puffy pancake fit for a celebratory breakfast with minimal fuss or to make an ordinary midweek meal all the more special with a delicious dessert.
You make a thin pancake batter, pour it into a blazing hot cast iron pan and place it in a hot oven. The batter puffs up around the edges and rises higher and higher, while turning a beautiful golden brown colour. Your kitchen smells amazing and once you have removed it from the oven, the steam in the cooked batter evaporates and the middle will sink. The sunk middle is a perfect spot to be filled with fresh berries, icing sugar, double cream yoghurt and a few good squeezes of lemon. I drizzled the Dutch baby with a few spoonfuls of vegan coconut caramel sauce for some added luxury and flavour.
This recipe for a Dutch Baby comes from my friend Errieda du Toit’s new book called Tuistafel. Directly translated as “Home Table” the richly illustrated and photographed book is a collection of Errieda’s recipes, her mother’s, her husband’s and her friends’.
There is a love and joy in the air when Errieda talks about food, a number of conversations I have had the privilege in sharing. Her passion and knowledge on food, its history (and not just about South African food) seem limitless and I can talk food (and eat food) with Errieda for hours on end.
Tuistafel is a delicious mix of old and new with quick trips to far flung places like Vietnam, Korea, Italy and Lebanon. I am also immensely proud that the Tabbouleh recipe I was given on my trip to Beirut a few years ago is also featured in Errieda’s beautiful book. Enjoy!
I have partnered with Nikon South Africa and will present a Food Photography Workshop on the 16th of March 2017 in Cape Town. I will spend the morning showing how I create and style an image and then hand over to participants to style and photograph their own images. I am really looking forward to this workshop and hope to see you there. Follow this link to book your spot.
- 125ml cake flour
- 125ml milk
- 3 large eggs, lightly beaten
- pinch of salt
- pinch of grated nutmeg
- 60ml butter
- To Serve:
- lemon juice to sprinkle
- sliced berries
- icing snow
- full fat yoghurt or
- creme fraiche or
- sour cream
- Preheat the oven to 220 degrees C
- Place a 24cm cast iron pan on a low rack and heat for 8 minutes until very hot
- Whisk the flour, milk, eggs, salt and nutmeg in a mixing bowl (or food processor) until just combined. Do not overmix
- Carefully melt the butter in the hot pan and swirl to coat
- Pour in the batter and bake until puffed and golden brown for about 20 - 25 minutes
- Do not open the oven while baking
- Take out of the oven (the middle will sink in)
- Sprinkle with lemon juice and top with berries, icing sugar and yoghurt or cream if desired
- Serve immediately
- From Errieda du Toit's book - Tuistafel