Dutch baby in the air fryer
Fluffy, oven-baked pancake with crisp, golden edges — topped with fresh berries, icing sugar and a squeeze of lemon juice. Ready in under half an hour in your air fryer.
Equipment
- 1 Air fryer
- 1 Lille kageform eller bagedåse (ca. 18-20 cm) Must withstand high heat
- 1 Mixing bowl
- 1 Whisk
Ingredients
Pancake batter
- 4 pcs large eggs Room temperature
- 1 dl milk Room temperature
- 100 g plain flour
- 1 tbsp sugar
- 1 tsp vanilla sugar
1 knivspids salt- 2 tbsp butter For the dish
Topping
- 200 g fresh berries Strawberries, raspberries, blueberries or mixed
- 2 tbsp icing sugar
- 0.5 pcs lemon Juice only
Instructions
Preparation
- Take the eggs and milk out of the fridge about 30 minutes beforehand so they reach room temperature — this gives the best rise in the pancake.
- Whisk 4 pcs large eggs and 1 dl milk together thoroughly in a mixing bowl with a whisk.
- Add 100 g plain flour, 1 tbsp sugar, 1 tsp vanilla sugar and 1 knivspids salt and whisk to a completely smooth batter without lumps. Let the batter rest for 5 minutes.
Cooking in the air fryer
- Preheat the air fryer to 200 °C convection.
- Put 2 tbsp butter in a small cake tin or baking dish that fits in your air fryer. Place the dish in the hot air fryer for 1-2 minutes, until the butter has melted and is lightly browning at the edge.
- Carefully take out the dish, pour the batter straight into the hot dish and put it back in the air fryer immediately.
- Bake at 200 °C for 12-15 minutes, until the Dutch baby has puffed up high and is golden brown at the edge. Don't open the air fryer during baking — it will make the pancake sink.
Serving
- Carefully take out the dish — the pancake sinks quickly, so have the topping ready.
- Dust with 2 tbsp icing sugar, top with 200 g fresh berries and squeeze the juice from 0.5 pcs lemon over.
- Serve immediately, while the Dutch baby is still slightly puffed and warm.
Notes
Tips for the perfect result:
The eggs and milk MUST be at room temperature — cold ingredients kill the rise. The piping-hot, melted butter dish is crucial: the batter needs to "shock" against the hot surface to puff up. Variation:
Swap the fresh berries for apple slices tossed in butter and cinnamon for an autumn version, or serve with lemon cream and blueberries in summer. Serving:
Serve immediately with a cup of coffee or tea. The Dutch baby is best in the first few minutes, while it's still puffed and airy. Portion size:
If your air fryer is smaller than 5 L, halve the recipe or bake in two batches.
The eggs and milk MUST be at room temperature — cold ingredients kill the rise. The piping-hot, melted butter dish is crucial: the batter needs to "shock" against the hot surface to puff up. Variation:
Swap the fresh berries for apple slices tossed in butter and cinnamon for an autumn version, or serve with lemon cream and blueberries in summer. Serving:
Serve immediately with a cup of coffee or tea. The Dutch baby is best in the first few minutes, while it's still puffed and airy. Portion size:
If your air fryer is smaller than 5 L, halve the recipe or bake in two batches.
Nutrition
Calories: 280kcalCarbohydrates: 31gProtein: 10gFat: 12gSaturated fat: 6gPolyunsaturated fat: 0.8gMonounsaturated fat: 3.5gTrans fat: 0.2gCholesterol: 200mgSodium: 120mgPotassium: 180mgFiber: 2gSugar: 14gVitamin A: 450IUVitamin C: 15mgCalcium: 70mgIron: 1.5mgNet carbohydrates: 29g
