Dutch Babies

Method

1. We use a 25.5cm (10 inch) cast iron pan for ours.

2. Preheat an oven fully to 230°/450°F/Gas Mark 8.

3. Whisk all the ingredients together for the batter. Melt a scant tablespoon of clarified butter in each of the cast iron pans over a high heat, pour quarter of the batter into the very hot pan. Transfer into the preheated oven, they will bubble up. Reduce temperature to 200°C/400°F/Gas Mark 6. Cook for 8-10 minutes. Add a slice of cooked ham or slices of crispy bacon and a good sprinkle of grated Gruyére cheese. Cook for another 3-4 minutes or until the cheese melts. Slide onto a warm plate.

4. Drizzle with maple syrup (optional), sprinkle with fresh thyme leaves and a grind of freshly cracked black pepper. Serve immediately.

5. Clarified Butter: Melt 225g (8oz) butter gently in a saucepan or in a Pyrex measure in a low oven 150°C/300°F/Gas Mark 2. Allow it to stand for a few minutes, then spoon the crusty white layer of salt particles off the top of the melted butter. Underneath this crust there is clear liquid butter which is called clarified butter. The milky liquid at the bottom can be discarded or used in a white sauce. Clarified butter is excellent for cooking because it can withstand a higher temperature when the salt and milk particles are removed. It will keep covered in a refrigerator for several weeks.