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+ servings

Dutch Baby

Dutch Baby ~ A delicious way to eat pancakes! Bake it, dust it with lemon juice & sugar and enjoy a cross between a custardy crepe & a pancake!
Course Breakfast
Cuisine International
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Shireen Sequeira @ www.ruchikrandhap.com


  • 1/2 cup flour densely packed
  • 3 large eggs at room temperature
  • 2/3 cup milk at room temperature
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons ghee clarified butter

To garnish

  • 1 tablespoon melted butter
  • 1 tablespoon lemon juice
  • a very generous sprinkling of icing sugar/confectioner's sugar to dust


  • Place the eggs, milk, vanilla, flour and salt in a blender and blend everything together to a smooth batter. If required, pause the blender in between to scrape down any unmixed clumps of flour using a spatula and then continue blending till you get a free-flowing, lump-free batter
  • Preheat your oven to 220 degrees C or 425 degrees F. The oven should be hot & ready when you are at the stage of heating your skillet.
  • Heat a cast iron skillet on very high. The skillet should be very hot. Add the ghee and swirl the skillet so that the surface of the skillet is covered with the ghee.
  • Pour the batter into the centre of the skillet and you will notice the mixture bubbling up quickly. So it is essential that your skillet be properly heated before you begin.
  • Pop the skillet into the preheated oven and bake for 20-22 minutes or till the surface looks well risen and golden brown.
  • Remove and quickly baste the surface with the melted butter. Drizzle the lemon juice and dust generously with the icing sugar (remember, there is no sugar in the batter)
  • Cut, serve and enjoy this delicious Dutch Baby immediately!