In the states, you’d refer to it as the Dutch Baby Pancake. Note that the word “Dutch” is a little misleading, as it isn’t actually Dutch at all. However, in the UK, you’d call it a Yorkshire pudding. The recipe of both batters can pretty much be used interchangeably, although the Yorkshire pudding would generally be served with a main course / roast dinners and is rarely sweet.
When I made this Dutch Baby Pancake, and topped it with all things tropical and sweet, my British fiance, who also happened to grow up in Yorkshire, gave a slight frown of confusion. His beloved Yorkshire pudding had been slathered with these sacrilegious and unorthodox toppings! But upon his first bite, he quickly warmed to the idea of a “sweet Yorkshire pudding”.
“It’s actually really good!” he exclaimed, while he gobbled up the entire slice in seconds. I guess after all it is a pancake. And just like other pancakes / crepes, you can always enjoy it sweet or savoury!
Mind you, this probably isn’t the most common topping for a Dutch Baby Pancake either, which is generally topped with berries / peaches etc. Here I decided to do a little tropical spin with coconut flesh and a local coconut jam (kaya).
Coconut-Kaya Dutch Baby Pancake
makes 2 5-inch Dutch baby pancakes / 12 mini yorkshire puddings
- 2/3 cup (100g) FairPrice plain flour
- 3 eggs
- 1 cup (225ml) FairPrice Full Cream milk
- 4 tbsp FairPrice sunflower oil
- 2 tbsp FairPrice kaya (coconut jam) mixed with 1 tbsp FairPrice Full Cream milk
- Coconut flesh from 1 young coconut
- Confectionery sugar to dust
- If making mini Yorkshire puddings, pour 1 tsp of sunflower oil in each muffin tin. If making Dutch Baby Pancakes, pour 2 tbsp of sunflower oil in a cast iron pan.
- Heat your oven to 200°C (400°F) , and place the pan into the oven. This needs to be heated up before pouring the batter in.
Meanwhile, you can make your batter. Sift the flour in a large mixing bowl and make a well in the centre. Add the eggs and whisk until smooth, before gradually adding the milk. Whisking at low speed.
- When your oven has reached 200°C (400°F), you can now remove the pan. Your oil should be piping hot, which is what you want. Quickly pour the batter until slightly less than half full and return to the oven.
- Bake for 15-20 minutes, or until golden-brown and well-risen. (Note that if you like a crispier texture, you can leave it in for longer)
- Top with coconut, drizzle with kaya jam, and dust with confectionery sugar. Serve immediately