Dutch Baby Pancake with Drunken Cherries

Name: Dutch Baby Pancake with Drunken Cherries
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: german
Ingredients: 100g plain flour; 3 large eggs; 150ml milk; 1 tsp vanilla extract; 3 tbsp vegetable or sunflower oil; 400g can pitted cherries in light syrup, drained (reserve the syrup); 3 tbsp golden caster sugar; 2 tbsp brandy or kirsch; vanilla ice cream to serve

5.00 (3)

⏱ 40 mins 🍽 Serves 4 🌶 german ✅ More effort 🏷 Breakfast

This impressive dish is a sweet German pancake that puffs up dramatically in the oven. It is traditionally enjoyed for breakfast but makes a wonderful dessert when topped with a warm, boozy cherry syrup and a scoop of vanilla ice cream. The batter is simple to whisk together, and the cherries are simmered with brandy for a rich, adult-friendly finish. It serves four people and takes about 40 minutes from start to finish.

Ingredients

100g plain flour
3 large eggs
150ml milk
1 tsp vanilla extract
3 tbsp vegetable or sunflower oil
400g can pitted cherries in light syrup, drained (reserve the syrup)
3 tbsp golden caster sugar
2 tbsp brandy or kirsch
vanilla ice cream to serve

Method

Place the flour in a large mixing bowl. Create a hollow in the middle, break the eggs into it, and pour in the milk and vanilla. Whisk the eggs and milk together with a large whisk, gradually drawing in the flour, until the mixture forms a smooth batter. Leave this to one side.
Preheat the oven to 220C/200C fan/gas 7. Add the oil to an ovenproof skillet, frying pan, or tart Tatin tin (approximately 20cm wide) and put it on the middle oven rack to get hot. If possible, remove any rack above to give the pancake space to rise.
Put the drained cherries, sugar, and brandy into a frying pan along with 2 tbsp of the reserved cherry syrup. Bring the mixture to a simmer and let it bubble until the liquid reduces to a syrup, adding a little extra cherry syrup if the fruit seems dry. Remove from the heat and allow to cool slightly.
Once the pan in the oven is very hot, carefully pull out the rack and pour the prepared batter into it. it should sizzle on contact. Immediately close the oven door and cook without opening it for 20-25 mins. The pancake is ready when it is puffed, deep golden, and resembles a large Yorkshire pudding. Serve directly from the pan, adding scoops of ice cream and the warm syrupy cherries on top.

Nutrition (per serving)

Calories357 kcal

Fat13 g

Saturates3 g

Carbs45 g

Sugars27 g

Fibre1 g

Protein9 g

Sodium80 mg

Recipe details

Skill levelMore effort

CategoryBreakfast

Cuisinegerman