The Dinner Planner

Dutch Baby Pancakes with Macerated Berries

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Servings 6


Dutch Baby Pancakes

  • 3 eggs - at room temperature
  • ½ cup milk - at room temperature
  • ½ cup plain flour
  • 1 tsp vanilla essence
  • ½ tsp salt

Macerated Berries

  • 1 punnet strawberries
  • 1 punnet raspberries
  • 1 punnet blueberries
  • 1 orange - zest and juice
  • 2 tbsp mint leaves - finely sliced
  • 1 tbsp icing sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla essence


Dutch Baby Pancakes

  • Preheat oven to 220C. Pop a large 6 cup jumbo muffin tin in while it preheats.
  • Whisk eggs, milk and vanilla. Slowly add flour and whisk to combine. Add salt and combine.
  • Remove tin, add a little butter in each muffin hole. Place back in the oven for a minute. Remove and pour mixture evenly among pans. Pop in oven for 18 minutes.
  • Remove and let rest for a minute, the pancake will lose some of its puff. Dust with icing sugar.

Macerated Berries

  • Combine all the ingredients in a serving bowl and gently mix together. Do this at least 2 hours before serving.

To Serve

  • Top pancakes with berries and serve with a dollop of cream or yoghurt.

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