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Lemon Curd and Blueberry filled Dutch Baby Pancake

If you are unfamiliar with Dutch Babies (you may also know them by the name German Pancake, Dutch Puff or Hootenanny), they are an oven baked pancake, cooked in the oven and with no raising agent in – similar to a Yorkshire pudding in many ways. They are common in USA and are not actually Dutch but Pennsylvanian Dutch – i.e. German-American in origin. 

Served for breakfast, brunch, lunch or dessert and can be sweet or savoury as with regular pancakes and crepes. 

You will need a frying pan with a metal handle that can go entirely into the oven without it being damaged by the heat.

(Creates one Dutch Baby to Share 4-6 people) 



  • 3 eggs
  • 1 tablespoon caster sugar
  • 150 milk
  • 100 grams plain flour
  • 1½ teaspoons vanilla paste (or extract)
  • salt
  • freshly grated nutmeg
  • 25 grams unsalted butter
  • Lemon curd
  • Blueberries
  • Icing sugar
  • Some melted chocolate



Pre heat oven to 200*c fan with the pan in to preheat also. 

Beat the eggs and sugar until light and frothy, whisk in all the other ingredients (except the butter). 

Remove the pan from the oven with oven gloves on. Put in the butter and allow to melt in the heat of the pan – then pour in the batter and return to the oven for 18-20 minutes until puffed and golden in colour. 

Our one was filled with lemon curd, fresh blueberries, a dusting of icing sugar and a drizzle of melted milk chocolate, lovely for a sunny spring morning. But there are many other filling options such as; ham, egg and cheese; spinach and feta; mixed berries and chocolate sauce; banana, caramel sauce and cream.