Preheat your oven to 200°C and place a large 25cm ovenproof pan inside for 15 minutes to heat up. If you only have a small pan, then you can bake two smaller pancakes using half the batter at a time.

While the pan is heating up, prepare the batter.  Whisk together the eggs, milk and vanilla. In a separate bowl, combine the dry mix and sugar, then slowly whisk in the wet ingredients to form a smooth batter. Alternatively, you can blitz everything together in a blender until smooth.

Once your frying pan is scorching hot, drop in the butter and return to the oven for a minute or two to melt.

Working quickly, confidently pour the batter into the centre of the hot pan – it should sizzle as it hits the base – and return to the oven for 12-15 minutes until puffed and browned. Do not open the oven door at any point during baking, as this will cause your pancake to collapse.

Enjoy immediately with your favourite toppings!

Tip: This recipe makes one large or 2 small Dutch baby pancakes

Topping ideas:
– butter and maple syrup
– cinnamon sugar with a squeeze of lemon
– berry compote and a dusting of icing sugar
– caramelised apples or pears with double thick cream
– warmed marmalade and cream.