Benjamina Ebuehi’s‘ summer berry dutch baby recipe | Summer food and drink

This pancake/yorkshire pudding hybrid is nothing if not fun. The edges crisp and puff up in the most dramatic way, making for a very impressive brunch centrepiece that makes a change from regular pancakes. Although delicious just with some icing sugar, I’ve filled this one with a quick fruit compote to make the most of summer berries. The juices soak into the base, making way for my favourite part of a yorkshire: the slightly soggy bottom.

Summer berry dutch baby

Prep 5 min
Rest 20 min
Cook 40 min
Serves 4

For the berry compote
100g strawberries, hulled and roughly chopped
100g blackberries
50g raspberries
1 tbsp lemon juice
2 tbsp caster sugar

For the batter
110g plain flour
25g caster sugar
¼ tsp salt
3 large eggs
240ml whole milk
20g salted butter

To serve
250ml double cream
2 tbsp maple syrup, plus extra to serve
½ tsp vanilla bean paste
Icing sugar, to dust

Start by making the compote. Add all the ingredients to a small pan and heat gently for a few minutes, until the fruits have softened but still hold their shape. Remove from the heat, set aside to cool completely, then chill until needed.

Whip the double cream, maple syrup and vanilla together until soft peaks form; chill until you’re ready to serve.

To make the batter, add the flour, sugar and salt to a large jug and mix to combine. Add the eggs and whisk to a thick mixture, then slowly pour in the milk, mixing again until the batter is smooth. (Alternatively, add everything to a blender.) Let the batter rest at room temperature for 20 minutes.

Heat the oven to 220C (200C fan)/425F/gas 7 and put a 25cm cast-iron pan in the oven to heat. Once hot, add the butter to the pan, carefully swirling it around, then put the pan back in the oven for one to two minutes, until the butter is melted and bubbling.

Remove the pan from the oven, pour in the batter and bake for 15-20 minutes, making sure not to open the oven door in the first 15 minutes. The dutch baby is done when the edges are puffy and crisp, and there’s no wobble in the middle.

Let the dutch baby cool for five minutes before spooning on the whipped cream, berry compote, an extra drizzle of maple syrup and a dusting of icing sugar. Serve straight away, because the dutch baby will begin to deflate.