Dutch Baby Pancake

Marina Locke

Discover a unique twist on Dutch pancakes with this recipe featuring the rich creaminess of sheep milk. These fluffy delights are delicious, savoury or sweet. The sheep milk adds a subtle sweetness and velvety texture, perfectly complemented by various toppings. They're a delicious taste of Dutch tradition with a creamy twist for a delightful breakfast or brunch.

Jones Family Farm Products Used:

250ml Sheep Milk

60g Aged Cheddar (for a savoury pancake)

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Course Breakfast, Dessert, Side Dish, Snack

Ingredients

6 eggs
1 cup sheep milk
1 cup flour
A dash of salt
Cooking oil for oiling the frypan

For a Sweet Topping

A dash of cinnamon
1 cup frozen blueberries
sheep milk yoghurt and maple syrup to serve

For a Savoury Topping

1/4-1/2 cup grated sheep milk cheese we used our Aged Cheddar
sweet chilli sauce to serve

Instructions

Preheat oven to 180C. Put cast iron frypan into oven to heat up.
Mix 6 eggs with 1 cup of sheep milk, add in 1 cup of flour (I use gluten free) and mix.
6 eggs, 1 cup sheep milk, 1 cup flour
Add a dash of salt (and cinnamon if making a sweet pancake).
A dash of salt, A dash of cinnamon
Pour into well oiled hot fry pan.
Cooking oil
Add your chosen toppings on top of the batter.
1 cup frozen blueberries, 1/4-1/2 cup grated sheep milk cheese
It's ready in 10-15 minutes depending on depth of pan. It will pull away from edges of pan when ready.
Slice into wedges and serve.
sheep milk yoghurt and maple syrup, sweet chilli sauce

Notes

** You can also add some smoked fish and/or herbs such as rosemary, garlic, onion, etc. to a savoury Dutch pancake or any other fruit variety to a sweet Dutch pancake.

These are also known as German pancakes.

Keyword pancake, sheep milk, sheep milk cheese