Pancakes are not just pancakes anymore. We have the micro pancake cereal, the overgrown souffle pancake and a growing appreciation for the crepe-like South African pannekoek and the crumpet like American styled flapjack.

Expand your pancake repertoire with this delicious Dutch Baby, the perfect fruity sweet treat. 


  • 125 g (½ cup) butter
  • 500 ml (2 cups) milk
  • 4 eggs
  • 5 ml (1 tsp) vanilla essence
  • 330 ml (1 ⅓ cups) cake flour, sifted
  • 65 ml (4 Tbsp.) sugar
  • to serve: 1 x 410g can Rhodes Quality Peach Slices in Syrup, drained
  •                1 x 115 g Rhodes Quality Granadilla Pulp cup

How to

  • Place the butter in a large ovenproof baking dish. (approx. 30 x 20 cm)
  • Place the baking dish in an oven preheated to 180° C to melt.
  • Place the milk, eggs, vanilla, flour, and sugar into a blender and process for 1-2 minutes to blend. When the butter is completely melted pour the batter over a metal spoon into the baking dish. Bake the Dutch Baby for 30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
  • Remove from oven.
  • Spoon the Rhodes Quality Peach Slices and a few teaspoons of the Rhodes Quality Granadilla Pulp cup over the top of the pancake and serve immediately.


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Recipe and images courtesy of Rhodes Quality Foods