Dutch pancake
An oh-so-custardy pancake you oven bake until it’s spectacularly puffed. Yes please!
Ingredients
180ml milk
3 free-range eggs
2 Tbsp caster sugar
½ cup plain flour
Pinch of fine salt
10g butter, chopped
1 cup mixed berries (sliced strawberries, raspberries and blueberries)
Icing sugar mixture, to dust Double cream, to serve
Maple syrup, to serve
Method
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Preheat oven to 240°C. Put a 20cm-dia. heavybased ovenproof frying pan inside to heat up.
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Meanwhile, whisk milk, eggs and sugar in a large jug until smooth. In a large mixing bowl, combine flour and salt and make a well in the centre. Pour in the milk mixture, a little at a time, whisking to form a smooth batter.
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Remove pan from oven, being careful as handle will be hot, and immediately add butter. Pour in batter and return to oven. Bake for 12 minutes or until pancake is golden brown and puffed up. Remove from oven and sprinkle with berries, dust with icing sugar, dollop with cream and drizzle with maple syrup. Serve immediately.
