Dutch Baby Pancake with Salted Caramel Sauce


Created for the Iron Handle Skillet

To make the Salted Caramel Sauce:

  1. In a saucepan, gently heat the cream with the sugar until combined. Reduce until the sauce reaches a syrupy consistency. Add the salt to the sauce just before serving.

To make the Dutch Baby Pancake:

  1. Blend the flour, milk, eggs, vanilla extract and salt until smooth.
  2. Melt the butter in a Le Creuset Iron Handle Skillet until bubbling and pour in the batter. Place the skillet in an oven preheated to 400°F and bake for 20 to 25 minutes or until puffed up and golden brown.
  3. To serve, dust liberally with icing sugar, scoop some vanilla ice cream into the centre and pour as much Salted Caramel Sauce as desired.
  4. Finally, sprinkle over a few toasted coconut shavings, if desired. Serve immediately.

For the Salted Caramel Sauce:

  • 250ml fresh cream
  • 3 Tbsp dark brown sugar
  • a pinch of flaked sea salt

For the Dutch Baby Pancake:

  • 1 cup of cake flour, sifted
  • 100ml milk
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3 Tbsp butter
  • 2 Tbsp icing sugar
  • vanilla ice cream, to serve

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Preparation Time: 25 min
Cooking Time: 25 min
Serving Size: 2