AFS Logo
  • Shop
  • Specials & Catalogues
    • Specials
    • Catalogues
  • Platters & Cakes
  • Experiences
    • In-Store
    • Dining
    • Tours
  • News
  • Help
    • Help, Support & FAQ
    • Delivery & Shipping
    • Store Information
    • Licenses
    • Contact
    • Feedback

Weekly newsletter

Subscribe to be the first to view our specials, competitions, events and more!

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Customer service

  • Payment Options
  • Contact Us

in store

  • Asian Grocer
  • Blue Zone Wellbeing Kitchen
  • Breadbar & Patisserie
  • Butcher’s block
  • Cheesebar
  • Flowerbar
  • Fresh Produce
  • Health & Beauty
  • Mr Nick’s Signature Products
  • Organics
  • Salumibar & Delicatessen
  • Seafood
  • Spicebar

AFS

  • About Us
  • News
  • Careers
  • Youth inc
  • Community
  • Sustainability

Follow us

© 2025 Adelaide's Finest Supermarkets

Terms & Conditions|Privacy Policy
Recipe
Posted 3 Aug 2022

Mandy Hall’s Dutch Baby Pancake With Lemon Curd, Cream & Blueberries

This is such a simple recipe to make – there are just a couple of tips that make all the difference, and they are at the bottom of the recipe in the notes & tips. I love making this dish, it’s so versatile – you can use any fruit, if you don’t have curd, use jam – the only rule is to eat it as soon as you can out of the oven and to enjoy every glorious mouthful!

Ingredients

  • *3 eggs (at room temperature)
  • 1 ½ tbsp caster sugar
  • Pinch of salt
  • *160ml milk (at room temperature)
  • 1 tspn vanilla essence
  • 100g plain flour
  • 1 tbsp melted butter
  • Additional 1-2 tbsp butter for pan
  • Beerenberg’s Lemon & Lime Curd to serve
  • 3 large dollops of very thick cream to serve
  • Icing sugar to serve
  • Blueberries to serve,
  • *or any in season berries

Method

  1. Beat the eggs* and sugar together until sugar is dissolved, add the milk, vanilla essence, flour and melted butter, gently mix until combined (don’t over mix) and leave the batter to sit for 15-20 minutes.
  2. Carefully remove the very hot pan from the oven and add the additional butter, using gloves or a mitt, swirl the butter around to coat the bottom and sides of the pan, pour in the batter and then immediately place the pan back into the oven.
  3. Bake for 20-25 minutes – the pancake is cooked when it has risen up the sides and is a deep caramel colour.
  4. Carefully remove from the oven and let cool slightly before adding the curd, cream and blueberries. Dust liberally with icing sugar if desired.
  5. Serve as soon as ready.

NOTES & TIPS

*The best pan to use is cast iron, otherwise use a deep sided pan that can be put in the oven up to 250 degrees.
*Eggs and milk at room temperature is best if possible.

Mandy Hall

Other articles

Belgian Style Mussels & Beer Recipe

South Australian Boarfish Oriental Stir Fry Recipe

Luxury Recipe Inspo Just $5 per serve!

Join Us & Taste Thai Panang Fish Curry Recipe