Dutch Baby Pancake
Best served warm from the pan, this Dutch Baby is a wonderfully versatile recipe - enjoy with seasonal fruit and a spoonful of thick yoghurt for a leisurely breakfast or top with caramelised apples and a drizzle of honey for an indulgent brunch.
You can discover more recipes like this on our Cookery School's Lazy Brunch weekend courses.
(SERVES 4-6)
3 large eggs
1 tablespoon caster sugar
150ml whole milk
1 1/2 teaspoons vanilla paste (or extract)
Pinch of salt
Freshly grated nutmeg
100g plain flour
25g unsalted butter
Natural yoghurt, seasonal fruit and icing sugar to serve
re-heat the oven to 200°C fan
Place the butter in a large skillet and pop it into the oven to melt.
In a large bowl or blender, beat together the eggs and caster sugar until light and frothy. Then whisk in the milk, vanilla, salt, grated nutmeg and sift in the flour before beating again until you have a smooth but thin batter.
Wearing a thick oven glove, remove the skillet from the oven. The butter needs to be nice and bubbling. Quickly pour in the batter and return the skillet to the oven.
Bake until puffed and golden brown for 18-20 minutes.
Serve with seasonal fruit, natural yoghurt and a dusting of icing sugar. Or for a little extra indulgence, serve with lightly whipped cream.
