Baby Dutch Pancake with Fresh Berries
This supersized Dutch Baby Pancake is made in a large oven-proof skillet, baked in the oven, and then served up to share. Have it with lots of fresh berries, maple syrup and some good smoked streaky bacon for a beautiful holiday brunch.
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
Ingredients
4 large eggs
1 ½ tbsp caster sugar
140g plain flour
200ml full fat milk
1 tsp ground cinnamon
A pinch of grated nutmeg
2 tsp vanilla extract
A pinch of sea salt
35g butter
To Serve:
175g fresh blueberries
175g fresh raspberries
Icing sugar
Maple syrup
Crispy smoked streaky bacon
Method
Heat your oven to 200°C, and pop in an ovenproof skillet. It should be about 24cm in diameter. Give the skillet about twenty minutes in the oven, you want it very hot by the time you are ready to add the batter.
While the oven and skillet are heating up, make the batter. Beat the eggs and caster sugar in a food mixer or a large bowl until they are light and airy. Sieve the four, and then add it, along with the milk, cinnamon, nutmeg, vanilla extract, and sea salt. Whisk until you have a smooth, light, thin batter.
Melt the butter and remove the skillet from the oven, taking care not to burn yourself as it will be very hot by now. Pour in the melted butter and swirl it around the pan. Quickly pour in the batter and put the skillet back in the oven.
Now watch the magic happen. Your pancake will puff up in the skillet, becoming golden brown and rising beautifully. This will likely take about twenty minutes, but check it after fifteen, as depending upon your oven, it might cook a little more quickly.
When the pancake has risen past the sides of the skillet and is puffed up and beautifully golden brown, it is done. Remove the skillet from the oven, scatter lots of fresh berries over the pancake and dust it with a little icing sugar. Serve it in the skillet in the middle of the table immediately.
