- 6 free-range eggs
- 120 g flour
- 1 cup milk
- 2 T caster sugar
- 4 T butter
- 4 Woolworths chocolate marshmallow eggs
- Woolworths Madagascan vanilla ice cream, for serving
- icing sugar, for dusting
1. Preheat the oven to 200°C.
2. Combine the eggs, flour, milk and sugar and whisk until smooth. Allow the batter to rest for 20 minutes before cooking.
3. Place the butter in a cast-iron pan, then place in the oven until the butter has melted. Make sure the butter does not brown.
4. Add the batter to the hot butter, then return to the oven.
5. Bake for 15 minutes, or until puffed up and golden. Remove from the oven the arrange the marshmallow eggs on top.
6. Reduce the oven’s temperature to 160°C and cook for a further 5 minutes. Serve with a generous dusting of icing sugar and vanilla ice cream.
Cook's note: A Dutch baby is a puffy pancake that’s baked in a cast-iron pan instead of being fried. Its name is said to originate from the corruption of the German word “Deutsch” in a diner in Seattle in the 1920s. For a super-smooth batter use a blender. You can also use the batter as a base for different flavour combinations – omit the sugar and make a savoury Dutch baby using bacon, cheese and eggs.
Photographs: Jan Ras
Food assistant: Ivan Masiyazi