The Dutch Baby pancake is the best pantry staple dessert (or dinner, breakfast, brunch etc.). Every time I make it, I ask myself why I don’t make it more often. Light, fluffy and the perfect canvas for an array of sweet toppings, the only struggle is trying to eat just one serving. Check out the chocolate version here.
Serves 4
40g butter, melted
4 eggs
1 cup milk
1/2 tsp salt
1 cup flour
40g butter
Before you start, preheat your oven 230°C.
Place all the ingredients (except second measure of butter) into your blender or nutri-bullet and whizz up for a few seconds, until frothy and combined. If you don't have a blender, pop it all in a big bowl and get whisking!
Place second measure of butter in a skillet or oven-proof fry-pan/dish and place in the oven. When the butter is bubbling and hot, CAREFULLY pour pancake batter in.
Return to oven and bake for about 20 minutes, until beautifully puffed up and golden.
These taste great on their own with just maple syrup or I also like to serve them with berry coulis, caramelised bananas would be amazing too - the options are endless!
