Dutch Baby Pancake

The Dutch Baby—a cross between a pancake and a popover—is the perfect breakfast treat! This recipe uses raspberries but it tastes equally great with any other fruit.


Serves 1

Preparation Time

Cook time

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Cook's NoteEinkorn is an ancient variety of wheat that has a great nutty taste, you can experiment with other flavourful flours like rye or Khorasan.
Product TipServing your bake directly from the Le Creuset Signature Skillet not only keeps it warm, but also makes for a highly attractive presentation!
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  • 20g unsalted butter
  • 100g plain flour
  • 50g einkorn flour (see Cook’s Note)
  • 120ml whole milk
  • 2 eggs
  • 30g caster sugar
  • ¼ nutmeg, grated
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon black pepper

To serve

  • 4 tablespoons crème fraiche
  • 1 punnet fresh raspberries
  • 4 teaspoons pistachios, crushed
  • 2 tablespoons honey


Pre-heat the oven to: 200°C/ Fan 180°C/ Gas Mark 5.

Grease the inside of a 23cm Signature Skillet with all of the butter and place into the oven to pre-heat and to melt the butter. Do not allow the butter to burn.

Sift the flours into a mixing bowl. Blend the flour, milk, eggs, sugar, nutmeg, cinnamon and black pepper together until smooth.

Pour the batter into the pre-heated skillet. Place the skillet back into the oven to bake for 20 minutes or until puffed up and golden brown.

To serve, spoon in the crème fraiche and scatter with the raspberries, crushed pistachios and honey. Serve immediately.