Dutch Baby Pancakes & Blackberry Syrup – A Recipe

Dutch Baby Pancake with Blackberry Syrup Good news everybody! We’re moving house! Or more specifically, I’m moving house. Yup, I finally get to bug out of this tiny two-bedroom townhouse and into a proper, grown-up’s residence. An ACTUAL HOUSE, with an ACTUAL STREET NUMBER, all of its own. So that brings a whole world of excitement along with it. It’s an old Queenslander style house (google it if you’re not sure), and I can’t wait to get into it. The kitchen literally has not been updated since about 1954, so it’s not much of an improvement in that area, but I finally getting back my beloved gas burners. Am I the only person who can’t stand electric? Dutch Baby Pancake with Blackberry Syrup Our lovely new home also features beauteous wooden floorboards, zero insulation, clean white walls, horrible fluoro lights in every room, and a lot more space to enjoy. As far as I’m concerned that’s a lot more negatives than positives, and more importantly than anything else, we will get a nice big yard, with plenty of space between us and the street. If there’s one thing that bums me out about my current residence it’s the proximity to the street. Literally every single day someone is marching, metres away from my front door, braying like a donkey about god-knows-what. If I didn’t know better, I would think that there was a huge “Guffaw like an IDIOT now!” sign stuck on my house. Dutch Baby Pancake with Blackberry Syrup Which brings me to this Dutch Baby. This is my go-to, cheer myself up breakfast treat. The ingredients are so simple, and the steps are so easy, yet the results are mind-bogglingly impressive.  Even on my most slatternly mornings, I can manage to rustle this up. Whether my hair has been teased and then slept on, my eye makeup has run halfway down my face, or the sound of laughing idiots is pounding into my head, I can stumble out of bed, lazily stir some bits together, and then bung this in the oven. Give it about 20 minutes back in bed (definitely set a timer) and then BAM, breakfast to the rescue; the morning is saved. This thick and puffy pancake is so delicious that really a sprinkle of sugar and a squeeze of lemon are all you need to enjoy it. Dutch Baby Pancake with Blackberry Syrup Now, if you’ve managed to be just a little bit more virtuous the night before, and aren’t feeling QUITE so wretched the morning after, you might just have the energy to knock up this fruity syrup. Energy is probably a strong word, more like coordination, because really all that’s required is pouring three ingredients into a pot and making sure it doesn’t boil to death. For your meager efforts you are rewarded with a jewel-like syrup, studded with tart blackberries, smoky with maple, and scented with bright lemon. Your magical syrup is not only perfect when poured over a recently puffed pancake, but also poured into a sneaky drink if you have any left over. A little syrup, a little vodka a little tonic? After all, you were so well behaved last night…. Plus, we’re moving house! Time to celebrate, right? Dutch Baby Pancake with Blackberry Syrup  

Dutch Baby Pancake

For the Pancake:

2 eggs

2 tbsp caster sugar

1/3 cup plain flour

1/3 cup milk

30g butter There are two different options for making this, the first is to heat the butter in an 8 inch cast iron pan, pour in the batter and then transfer to the oven. OR you can place an 8 or 9 inch pie dish in the oven with the butter in it, while you make the batter, and then pour it into the hot dish and bake. Preheat the oven to 200C. Depending on your choice, either place the butter into a cast iron pan on a moderate heat, or into a pie dish and into the oven. Meanwhile, place the eggs and sugar in a medium bowl and whisk until well combined. Add the flour and slowly whisk to incorporate, making sure there are no lumps. Finally, add the milk and whisk until combined. Pour the batter into your preheated vessel, either pan or dish, and bake for 15-20 minutes (I usually go the full 20), or until your pancake is duly puffed. Eat IMMEDIATELY with forks, straight from the pan, drenched in Blackberry Syrup.


Blackberry Syrup

3/4 cup fresh or frozen blackberries

1/4 cup maple syrup

Zest and juice of half a lemon Combine all the ingredients in a small pan, and bring to the boil. Boil until the blackberries just begin to breakdown, and the liquid is slightly syrupy instead of liquid, around 3 – 5 minutes. Set aside to cool, serve warm or cold. Makes about 1/2 cup.

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  • I loved this post, it made me laugh. I´ve yet to make a dutch baby, this one is gorgeous, and it´s so true that I need to eat less the night before! Congrats on the new house, and for the record, gas burners are the only acceptable ones.

    • I’m glad you liked it, Paula. :) And Thankyou for the support on the gas burners! These Past few years with electric have been hell.

  • Congrats on the move! I am dying to get out of my tiny little kitchen (it’s single plus is gas burners!!) but haven’t found the right one (or been bothered to trudge around looking if I’m honest). These Dutch babies look perfect for a celebration – or just a reason to get out of bed!

    • Moving is a total bummer. Let me repeat: TOTAL BUMMER. So I feel your pain! But we got to the end of our tether and things have fallen into place so far – knock on wood. Here’s to real estate risks.

  • I grew up with an electric stove and felt the opposite way when I moved into my 1920s home with a gas stove. I was terrified of it! It made so many weird noises like it was about to explode and I thought for sure I was going to burn the house down by leaving it on. But now that I’m used to it, it’s so weird to go to my parent’s house and work their electric stove.

    Anyhow, that dutch baby pancake looks SO soft in the center and crispy on the outside – just the variety I like in my breafkast!

  • Congrats on the move. I think i will have to try my first sugar hits recipe tomorrow on my boys. They will love the Dutch baby, I am sure. Finally found your website….broke my stubborn refusal to join Facebook and came across it. Look forward to cooking more….and yes ‘go the gas’. Kym.

  • As someone who just traded a dilapidated old apartment for a clean and light-filled house, I wanted to chime and say congratulations! Space and privacy and light are all wonderful things to have. I’d also like a bit of this Dutch baby, please. So fluffy! Mine always sink down to nothing, so I’m looking forward to trying your recipe on my next lazy morning.

  • I am making this right now!
    Yours is the first recipe not calling for a cast iron skillet which i have yet to acquire, so finally i can have a Dutch baby in the morning.
    Which makes perfect sense considering I am currently living in the Netherlands :D

    • I’m so glad, Marie! If anyone deserves a Dutch baby it’s someone living in the Netherlands! A cast iron pan is a lovely thing to have, but this will work just as well in a nice hot pan of any other variety. :)

      • i t turned out great without a skillet.

        though i don’t recommend putting the pie dish in with the butter for too long, since the fat will get super hot and splatter all over the inside of your oven :D

        • Ohhhh, that’s awesome!! I’m so glad it worked as well for you as it did for me! I’ll add a note to the recipe about the splatters. Thanks for your feedback Marie, I love hearing about people making my recipes.

  • Aww moving house is always so exciting – and no you are not alone in desiring a gas burner. These dutch baby pancakes look so versatile I must make them this summer. Great shots!

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