Waste Less Dutch Baby

Waste Less Dutch Baby

Looking for ideas on how to reduce food waste from home? Well look no further! Grab the leftover eggs and milk from the week and cook up a special treat for breakfast with our yummy easy Dutch baby pancake recipe. Make sure you show off your finished result on Facebook, Instagram or Twitter with #WasteLessWednesday!


Step 1
  • Tip your flour into a large bowl, creating a well in the centre. Add the eggs and use a whisk to combine. Add your Arla Cravendale milk, a little at a time, whisking slowly until you have a smooth batter. Add your vanilla extract, then set your mixture aside to rest for 20-25 mins.
Step 2
  • Heat your oven to 220°C/200°C fan/Gas mark 7. Pour the oil into an ovenproof skillet pan, frying pan or tart Tatin tin, and place on the middle shelf to preheat.
Step 3
  • When the pan is red hot, pull out the oven tray and pour in the batter – it should sizzle as it hits the pan. Quickly close the oven and leave undisturbed to cook for 20-25 mins, until it has risen and is golden brown. Don’t open the door too early as it will sink.
Step 4
  • Serve the pancake in the pan, top with icing sugar, crème fraiche, and frozen berry compote, and enjoy! Don't forgot to share your delicious pancakes on social with #WasteLessWednesday!
Waste less with Cravendale | Dutch Baby with Frozen Berry Compote


Caster sugar
1 tbsp
Arla Cravendale Milk
150 ml
Plain flour
100 g
Vegetable oil
3 tbsp
Vanilla essence
1½ tsp