I’m sure you have a couple of favorite recipes you like to make often, I certainly do. I have just added another recipe to that collection. It’s the Dutch Baby Pancake.
- 1 cup cake flour
- 1 cup milk
- 4 large or jumbo eggs
- 4 tablespoons castor sugar
- 2 teaspoons caramel essence
- 1 teaspoon salt
- 2 tablespoons butter
- Icing sugar for dusting
- Seasonal fruit to serve
- Using a blender, smoothly blend the flour, milk, eggs, castor sugar, essence, salt together. Set aside and allow to rest for no longer than 20-30 minutes.
- Place an empty oven-proof skillet in the oven and turn on to 200-220 degC. Once the oven is up to temperature, your pancake batter would have rested long enough.
- Remove the skillet/pan with oven mitts and melt about 2 tablespoons of butter in the hot pan. Slowly swirl the pan around to run the butter around up the sides.
- Pour the pancake batter into the hot pan. Bake in the oven for about 18 minutes. Until it’s golden and brown and it’s all puffed up and risen like a golden puffy cloud of awesomeness. Bear in mind..This should be served straight away, as it sinks back down, especially in the center. But that’s how it’s supposed to roll honey!
- Dust with the icing and decorate with fruit. However, just the icing is perfect. Cut it into wedges and have it with anything you’d like actually! Jam, fruit, Nutella or cream. It’s up to you.
- Using a blender or a stick blender is a must. Merely whisking with a whisk or stand mixer won’t do. Unless you have magic muscles.
- Allowing the batter to rest is needed, as to allow the flour to soak up the wet ingredients.
- A HOT skillet or pan is key! This helps to make that golden edge rise like a boss.
- Any round oven proof dish will be fine too.