Dutch Babies with Lemon Curd

Cooking time
Serves2 people
Dutch Babies with Lemon Curd

Dutch babies are American pancakes baked in the oven till they puff up like Yorkshire puds. Treat them like an edible plate and fill them with your favourite toppings. We like adding tangy lemon curd, fresh berries and softly whipped cream for the perfect pud.

1 rating


  • 75g plain flour
  • 2 eggs
  • 1 tbsp icing sugar
  • Nutmeg, for grating
  • 100ml full cream milk
  • 2 tbsp butter
  • 2-4 tbsp lemon curd
  • Yogurt, whipped cream or crème fraîche
  • Berries
  • Icing sugar, to dust

Prep: 10 mins | Cook: 15 mins

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1. Preheat your oven to 220°C/200°C fan/ Gas 7. Pop 2 ovenproof frying pans in the oven to heat up (see our tip below).
2. Tip the flour into a large bowl. Crack in the eggs and beat together till smooth. Add the icing sugar and a good grating of nutmeg. Slowly pour in the milk, mixing constantly, till you have a smooth batter.
3. Carefully remove the frying pans from the oven. Add the butter to the hot pans and swirl it around to melt. Ladle in the batter and slide into the oven. Cook for 10-12 mins till the Dutch babies are puffed up and golden.
4. Lift each Dutch baby on a plate, spoon in the toppings and serve straight away.
5. Pick Your Pans
We used 2 x 18cm ovenproof frying pans for this recipe. These will serve 1-2 people each. Alternatively, you can use a large frying pan and make a big Dutch baby to cut up and share – you may need to cook a larger Dutch baby for a little longer. If you don’t have ovenproof frying pans, you can use baking dishes.
6. Sweet or Savoury?
Leave out the nutmeg and sugar in the batter if you want to make savoury Dutch babies, and add some chopped soft herbs to the batter instead. Fill with cheese, salmon, ham, spinach or crispy fried bacon.
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