Dutch pancakes

These oven-like pancakes, also known as Dutch Babies or Dutch mini pancakes, are particularly impressive when made in a cast iron pan on the grill. The fluffy batter with vanilla and lemon zest rises wonderfully in the closed grill and turns golden brown and slightly crispy on the outside. Served with fresh fruit, ice cream, and maple syrup, it creates a sweet highlight for brunch, dessert, or special outdoor moments. A simple recipe that shows how versatile grilling can be for sweet dishes.

• 5 large eggs (room temperature), separated into whites and yolks
• 310 ml whole milk (room temperature)
• 1 tsp vanilla extract or vanilla sugar
• 170 g wheat flour or buckwheat flour
• 3 tbsp granulated sugar
• 1/2 tsp salt
• 1 tsp lemon zest
• 4 tbsp (60g) butter
• 2 peaches or plums, thinly sliced
• A few strawberries
• Maple syrup
• Ice cream of your choice
• Powdered sugar, for dusting the pancakes

1. Preheat the grill to 200 °C (390 °F).

2. Place the cast iron pan or, ideally, a poffertjes pan into the Culinary Modular insert.

3. Add all ingredients except the butter to a blender and mix until smooth. Ensure the flour and milk are well combined. Let the batter rest for 5 minutes for the baking powder to activate.

4. Melt the butter in the hot pan. Swirl the pan to distribute the butter. Pour the batter into the center of the pan or use a squeeze bottle or batter dispenser to fill the indentations of the poffertjes pan.

5. Bake the batter for about 15–20 minutes until golden brown with the lid closed. The mini pancakes will rise beautifully during baking.

6. Remove the pan from the heat when the poffertjes are golden brown and fluffy, like those from a Christmas market. Dust the small pancakes with powdered sugar and drizzle with maple syrup. Serve with fresh fruit and ice cream as desired.