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Dutch Baby Pancake

Sunday, April 30, 2017 2:07

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We have had guests here at our home for the past week. It has been a whirlwind week really. We’ve been taking them places and showing them what we can of the “England Wales North West.” The weather has been dry but very cold, so we were a bit limited, but we tried our best. We live in such a beautiful part of the country here, and there was ever so much more I wanted to share with them, but the time just seemed to evaporate!

On one of the mornings that they were here I made us a delicious Dutch Baby Pancake for breakfast. It went down a real treat!

A Dutch Baby Pancake is kind of like a huge sweet batter or Yorkshire pudding! It puffs up in the oven like magic, leaving a huge hollow centre, ripe for filling with whatever your heart desires!

We like fresh berries with ours and I had picked up some lovely looking raspberries and blueberries, so they went perfectly with it.

*Dutch Baby Pancake*

Makes 2 – 4 servings
(depending on appetites)

Printable Recipe

This is like a magic pancake. It puffs up in the oven like a cloud and then settles when you remove it from the oven. Make sure your pan is well heated to begin with and you will be well rewarded by a beautiful light as a cloud delight. I serve it with fruit and syrup!

70g plain flour (1/2 cup)

120ml whole milk (1/2 cup)

2 large free range eggs

2 TBS granulated sugar

1 tsp vanilla

1/2 tsp fine sea salt

2 TBS butter

To serve:

icing sugar to dust

maple syrup

fresh fruit/berries

Place the flour, milk, eggs, sugar, vanilla and salt into a blender or food processor. Blitz to combine for about 20 seconds, scraping down the sides after 10 seconds. Let stand on the counter top or about 20 minutes.

Preheat the oven to 225*C/425*F/ gas mark 7. Place a heavy oven proof skillet into the oven. (I use my iron skillet) Once it is hot, remove carefully and add the butter to the pan. Swirl it to melt the butter and coat the pan. Pour in the batter and swirl the batter around to coat the bottom of the pan.Immediately return the pan to the hot oven. Bake for 15 to 20 minutes until well puffed and golden brown. Remove from the oven, and allow to cool slightly. Dust with Icing sugar and serve, cut into wedges with syrup to drizzle and fruit to spoon over top.

This is a simple and easy recipe, which makes it perfect for entertaining. The fact that it is also delicious and very pretty is quite simply the icing on a very delicious cake!

It puffs up huge in the hot air of the oven! You are almost afraid that it is going to overflow, but no worries. It is supposed to do that. Its all a part of the magic of the experience. Be prepared for plenty of Oooohs and Aaaaahs when you bring this delightful breakfast to the table!

Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: http://theenglishkitchen.blogspot.com/2017/04/dutch-baby-pancake.html

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