Dutch Baby Pancake with Rhubarb and Berries

Looking to take your classic pancake recipe to the next level? Why not try our delicious Dutch Baby Pancakes with Rhubarb and Berries? 


3 large eggs
1tbsp Tate & Lyle’s caster sugar
150ml whole milk
100g plain flour
1tsp vanilla extract
25g unsalted butter

100g of rhubarb, chopped
1tbsp Tate & Lyle’s caster sugar
1tbsp water

Fresh cherries, blueberries, raspberries
300ml double cream, whipped
A generous drizzle of Lyle’s Golden Syrup
Flaked coconut shavings, toasted

A skillet or cast-iron pan



  1. Preheat the oven to 220C / 200C fan / 425F, and put your pan into the oven straight away so it heats up.
  2. Beat the eggs with the caster sugar using an electric whisk until light, frothy and pale in colour. Add the milk and vanilla, then sift in the flour. Beat until you have a smooth, thin batter.
  3. Wearing a thick oven mitt to protect your hands, remove the pan from the oven and put the butter into the hot, swirling it around so it melts. Quickly pour in the batter and return it to the oven for around 30-40 minutes until puffed up and golden.
  4. In the meantime, make your rhubarb compote by add all the ingredients to a saucepan. Put a lid on top and place over a low heat for ~10 minutes until soft.
  5. When ready, take your pancake out the oven and serve with the whipped cream, fresh cherries and berries, a dollop of rhubarb compote, coconut shavings and a generous drizzle of Lyle's Golden Syrup.