Dutch Baby Pancake

A filling, protein filled breakfast that feels like a dessert!

Great way to use up those surplus eggs in spring.

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Course: Breakfast

Keyword: baked custard, breakfast, cast iron, dutch baby, eggs, pancake, protein, quick and easy

Prep Time: 5

Cook Time: 25

Servings:

Calories: 501kcal

Author: admin

Equipment

1 Cast Iron Roasting Dish

Ingredients

2 Tbsp Ghee/Butter
18 Eggs
600 g Milk of choice*
350 g Plain / All Purpose Flour

Instructions

Put Butter/Ghee into your Cast Iron pan and put it into your oven to preheat on 220c / 430f.
2 Tbsp Ghee/Butter
Put all the ingredients into a bowl and whisk hard! Using my Thermomix I mix on speed 5 for 30 seconds, scrape the bowl down and then hit it again for another 30 seconds to incorporate as much air as possible.
18 Eggs, 600 g Milk, 350 g Plain / All Purpose Flour
Pour the batter directly into the hot butter/ghee in your preheated pan, the fat should be sizzling and as you pour the batter in it will bubble and start to cook as you watch. Bake for approximately 25 minutes, see notes** to help check for doneness.

Notes

* We use a 400ml tin of coconut cream and top up the weight with water.

**Cooking time is really going to be variable depending on the pan (cast iron is suggested) and the way your oven heats, as I use a hooded barbecue it is very bottom heavy heat. All the edges will puff up over the edges of the pan and the centre will go from soupy to kinda jiggly to firm with a bit of a crust on it.
I find that when it is ready you can gently touch the centre of the tray and it will bounce back much like a cake. This takes approximately 25 minutes at 220 for me.

Nutrition