A Dutch baby, sometimes called a German pancake, a Bismarck, or a Hootenanny, is a sweet version of a Yorkshire pudding. Despite its name, it is not from the Netherlands but is an American creation with German roots.
What Makes a Dutch Baby Special?
This puffy oven-baked pancake is perfect with a squeeze of lemon and a dusting of icing sugar, although it lends itself to being filled. Because the centre is hollow and custardy, it is often topped with fresh berries, stewed apple, or fruit compote. However, chef Georgina Hayden goes for a rich chocolate sauce, inspired by Spanish churros.
"Dipped in hot chocolate, they are such a treat, but deep-frying is not something I want to be doing on a weekday morning," she says.
Churros-Style Dutch Baby: A Fun Alternative
The churros-style Dutch baby is a "striking and fun alternative" and her kids' "dream breakfast." "As with all good batters, you can just leave this one in the fridge overnight for next-level effortlessness," she adds.
Georgina's Churros Dutch Baby Recipe
Ingredients (serves 4):
- 85g plain flour
- 275ml whole milk
- 3 large eggs
- A good pinch of sea salt
- 1 tsp vanilla extract
- 50g unsalted butter
- 4 tbsp icing sugar
- 1 tsp ground cinnamon
- 150g chocolate
- 200ml single cream
Method:
- Blitz the plain flour, 175ml of the whole milk, the eggs, sea salt, and vanilla in a blender until smooth. You can also do this by hand with a whisk.
- If you can, cover and leave the mixture to rest for 30 minutes, or in the fridge if leaving longer (though bring the batter to room temperature before cooking).
- Preheat your oven to 220C/200C fan/gas mark 7.
- Cut the butter into cubes and place in a large ovenproof frying pan or cast-iron pan. Pop into the oven until the butter has melted and is browned (this adds loads of flavour). You do not want it to burn, so keep an eye on it.
- Working quickly and carefully, leave the pan in the oven, pour in the batter, and shut the door. Leave it untouched for 20 minutes – do not open that door!
- Then reduce the oven temperature to 180C/160C fan/gas mark 4 and bake for a further five minutes. While the pancake is baking, make the cinnamon sugar and the hot chocolate. Mix the icing sugar and ground cinnamon and set aside. Cut or break the chocolate into small equal-sized pieces and place them in a heatproof bowl.
- When the Dutch baby is almost ready, heat the single cream and remaining 100 millilitres of milk in a small saucepan over a medium heat, so it is hot but not boiling. Remove from the hob before it starts to bubble, then pour it over the chocolate. Leave for one minute, then stir until you have a thick, smooth chocolate sauce.
- When the Dutch baby is ready, remove from the oven and dust straight away with the cinnamon sugar, as evenly as you can. Serve with the chocolate sauce on the side.
This recipe offers a delightful twist on a classic breakfast dish, combining the ease of a Dutch baby with the beloved flavours of churros and chocolate. Perfect for a weekend treat or a special occasion, it is sure to impress both family and guests.
