Tutti Frutti Dutch Baby Pancake

Rating: Medium


  • Large Eggs x 3 
  • Caster Sugar x 1 tablespoon 
  • Full Fat Milk x 150ml 
  • Plain Flour x 100g 
  • Vanilla Extract x 1 teaspoon 
  • Salt 
  • Unsalted Butter x 25g
  • Tutti Frutti Jam 


You're going to need a skillet, cast iron/oven friendly pan for this. 

Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF,

Beat the eggs with the caster sugar until light and frothy. Whisk in the milk, flour, vanilla, salt, and beat until you have a smooth, thin batter. Leave the batter to reach room temperature.


Preheat the skillet pan in the oven and then put the butter into the hot pan and swirl it to melt. Quickly pour in the batter and return it to the oven. Bake until puffed and golden brown, about 18–20 minutes. Do not be tempted to open the oven as this may deflate your pancake. 


Serve with a tumble of berries, fruit and cream. Dust with icing sugar, and finish with a generous helping of Tutti Frutti Jam.

Recipe & Styling: @RobtheSnack
Photography: @ManonHouston