Dutch Baby recipe

This Dutch Baby pancake recipe was created by Gizzi Erskine for Arla Foods, and is served with peaches and raspberries.

‘One pot dishes are fantastic for saving time on clearing up,’ says Gizzi. ‘Baked oats are great as you mix it all together and cook it in the same pot; anything with less washing-up is great.’

You can watch Gizzi create the dish here.

Ingredients (serves 4)

200ml spelt flour

200ml eggs

200ml Skyr yoghurt

1tbsp honey + more to serve

A pinch salt

Light vegetable oil

2 ripe but firm peaches (or nectarines

1 x 150g punnet of raspberries

2tsp icing sugar

Skyr yoghurt to serve

Method 

The easiest way to do this, (with the least washing-up), is to use a measuring jug to measure out all of your ingredients instead of scales. Start with the flour and transfer it to a bowl, then measure your eggs, followed by the yoghurt. Beat together until smooth, but don’t be too worried if there are a few lumps and season with honey and salt.  Leave the batter out at room temperature for an hour or so, or in the fridge overnight.

When you are ready to cook, preheat the oven to 200°C. Pour a decent amount (around four tablespoons) of oil into a medium-sized ovenproof frying pan. The trick here is to get the fat really hot, so heat for a good five minutes. At this point, open the oven door and carefully pour the batter into the muffin tray. I’d suggest about two tablespoons, but the more batter the bigger the pudding!

Bake for about 30 minutes or until risen and golden. Turn if you’re not cooking a million things at once, then it’s a good idea to turn off your oven and leave it inside for another five minutes to dry out a little.

To make the grilled peaches; halve and stone them, then griddle them, cut them face-down on a grill pan and grill for four to five minutes or until the peach face unsticks from the iron grills. You only need to grill these on one side.

To make the raspberry sauce: place the raspberries and sugar into a blender and whizz until smooth. Sieve for a smooth and glossy sauce. You can balance the flavour with a squeeze of lemon juice