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.
This is like a giant pancake and makes a great dessert, breakfast or brunch.
- 3 eggs
- ¼ cup caster sugar
- 1 tsp vanilla extract
- 1 tsp ground lemon myrtle
- 1 tsp lemon zest
- ⅔ 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
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.