To celebrate Pancake Day, Wild by Tart have shared their delicious Dutch baby pancake recipe with us, generously topped with mascarpone, raspberry compote and honeycomb.

Dutch baby pancake recipe


  • 60g plain flour
  • 2 eggs
  • 120ml whole milk
  • 1 tsp caster sugar
  • 1 tsp vanilla extract
  • 30g butter, melted
  • Pinch of salt
  • 150g raspberries
  • ½ lemon
  • 1 tsp icing sugar

To serve

  • Icing sugar
  • 1 tbsp mascarpone
  • Honeycomb
  • Pans: 26cm (or you could use 2 x 14cm) ovenproof heavy-based frying pan

1. Heat the oven to 220c.

2. Whisk together the eggs, milk, salt, sugar and a tablespoon of the melted butter. Tip the flour into a bowl and make a well. Slowly pour in the egg mix whisking as you go, slowly incorporating the flour till you have a smoother batter. Leave to stand for 15 minutes.

3. Place the raspberries in a pan over a medium heat, squeeze in half and lemon and add the icing sugar. The raspberries will start to collapse, bring to a simmer for 2 mins and take off the heat.

4. Place your pan over a very high heat till smoking, add the butter and swirl around the edges, immediately add your pancake mix and place in the oven for about 15 minutes till all puffed up and golden.

5. Take out the oven and dust with icing sugar. To serve, dollop on the mascarpone and then spoon over the raspberry and finish with a drizzle of honey, or honeycomb.