Dutch baby pancakes


Time: 50 mins
Serves: 2

Also known as German pancakes, these oven-baked delights puff up like sweet Yorkshire puddings.


20 g butter 

2 large free-range eggs 

100 ml single cream 

120 ml milk 

125 ml plain flour 

30 g golden caster sugar 

1 tablespoon cinnamon 


3 plums 

½ orange 

2 tablespoons golden caster sugar


Preheat the oven to 200ºC/gas 6 and insert a baking sheet to heat up. 

Start by roasting the plums. Halve, destone and slice them into wedges, then put them in a baking tin. 

Squeeze over the orange juice, sprinkle over the sugar and toss until the fruit is coated. 

Pop the plums in the oven and roast for 20 minutes, or until soft but still holding their shape. Set aside.

Divide the butter between two 15cm iron frying pans, and melt it over a low heat until it turns a nutty brown colour. 

Meanwhile, make the pancake batter by whisking the eggs, cream, milk and flour in a jug, until completely smooth.

Divide the batter between the two frying pans, then place them in the oven on the preheated baking sheet. Cook for 20 minutes, or until golden and puffed. 

Remove from the oven. Combine the sugar and cinnamon, sprinkle on top, then serve with a few roasted plums on top.


Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.

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