Dutch Baby Pancake with Orange Reduced Sugar Marmalade
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If you’ve never made a Dutch baby pancake before, prepare to fall in love. Somewhere between a pancake, a crêpe and a sweet Yorkshire pudding, this oven-baked beauty puffs up in the oven with crisp, golden edges and a soft, fluffy centre. It looks wonderfully impressive yet couldn’t be easier to make; simply blend the batter, pour it into a hot pan and let the oven work its magic.
As it bakes, the pancake rises up before gently sinking into its signature crinkled shape when removed from the oven, perfect for piling high with your favourite toppings. This version brings a bright citrus twist, with fresh orange zest folded into the batter and a generous spoonful of our extra-fruity Orange Reduced Sugar Marmalade on top. Perfect for a relaxed brunch, an indulgent breakfast, or even an effortless dessert.
Ingredients
- 3 large eggs, at room temperature
- 100g plain flour
- 170ml milk, at room temperature
- Finely grated zest of 1 orange
- 25g caster sugar
- ½ tsp vanilla extract
- A pinch of freshly grated nutmeg
- 30g unsalted butter
To Serve
- 4 tbsp thick Greek yoghurt
-
4 tbsp Tiptree Orange Reduced Sugar Marmalade
- 1 orange, peeled with pith removed and sliced into rounds
- A handful of raspberries
- Icing sugar for dusting
Directions
- Preheat the oven to 220°C / 200° Fan / Gas Mark 6.
- Place the eggs in a bullet blender and blend on medium speed for around 30 seconds until light and airy.
- Add the flour, milk, orange zest, sugar, vanilla and nutmeg and blend until you have a smooth thin batter.
- If you don’t have a blender, add the flour to a large bowl and crack the eggs into the centre. Using a large whisk gradually mix in the milk, orange zest, sugar, vanilla and nutmeg until a smooth batter is achieved.
- Set the mixture aside and allow it to rest for 15 minutes at room temperature.
- Place the skillet or baking dish on the middle shelf of the oven and melt the butter for about 5 minutes, until hot and bubbling but not browned. Carefully pull the oven shelf out slightly using thick oven gloves, then pour the batter into the centre of the hot pan. The batter should sizzle as it hits the butter.
- Close the oven door and leave to cook for 20-25 mins until it looks like a big Yorkshire pudding and is deep golden brown. Don't open the oven door until the cooking time is up. Remove the Dutch baby pancake from the oven and cool in the pan for 5 minutes. It will sink down as it cools.
- Top the pancake with Greek yoghurt, sliced oranges, Tiptree Orange Reduced Sugar Marmalade and raspberries. Dust over some icing sugar to taste.
- Slice the pancake and serve; a Dutch baby pancake is best eaten right
away.
Additional Information
You will need a 25cm / 10-inch cast iron frying pan or skillet, or similar size roasting dish
The batter can be made the night before. Cover and refrigerate for up to 24 hours until needed. Whisk briefly before using and bake straight from the fridge the next day.
