This is like a giant pancake and makes a great dessert, breakfast or brunch.






Skill level

Average: 4.1 (11 votes)

I cooked this in Outback Gourmet, when I joined a camp oven dinner at Earth Sanctuary, an award winning centre for astronomy and eco tours in central Australia, but it's also easy to make in your oven at home. A Dutch baby is like a cross between a pancake, a Yorkshire pudding and a popover, and it's said that the name originated at a cafe in America in the early 1900s. 


  • eggs
  • ¼ cup caster sugar
  • 1 tsp vanilla extract
  • 1 tsp ground lemon myrtle
  • 1 tsp lemon zest
  • cup milk
  • 1 cup plain flour
  • Pinch of salt
  • 80 g butter
  • 2-3 tbsp vegetable oil
  • 100 ml whipping cream, whisked to soft peaks
  • Strawberries or other seasonal fruit, to serve
  • 2 tbsp icing sugar, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. If cooking in an oven, preheat oven to 180°C.

2. Whisk the eggs, sugar and vanilla until well combined then add the lemon myrtle, lemon zest and milk. Little by little add the flour and a pinch of salt and whisk until just combined.

3. Heat the butter and oil in a large ovenproof pot with a lid over a medium heat. Once the butter melts and becomes bubbly, add the batter and cover with the lid. Place coals over the top and cook for 20-25 minutes, or if using a conventional oven bake until puffed and golden.

4. Combine the berries with the icing sugar. Serve the Dutch baby with fruit and with a generous dollop of cream.