Pancake (Dutch baby)
3 free-range eggs
1 cup plain flour
¾ cup milk, warmed
2 tbsp caster sugar
1 tsp vanilla extract
¼ tsp ground cinnamon
¼ tsp ground nutmeg
250g fresh or frozen (thawed) berries of choice
1 tsp lemon zest
2 tbsp icing sugar
Extra icing sugar, lemon wedges, and crème fraiche, to serve
Preheat oven to 200°C (180° fan-forced). Place the butter in a large non-stick ovenproof frying pan on middle rack of the oven.
Beat eggs with an electric mixer at high-speed until pale and frothy, then beat in flour, milk, sugar, vanilla, cinnamon, nutmeg, and a pinch of salt and continue to beat until smooth, about one minute more (batter will be thin). Carefully remove hot pan from the oven, swirling to coat with butter. Add batter to pan and immediately return to oven. Cook for 20-25 minutes until puffed and golden-brown.
While the pancake cooks, combine the berries, lemon zest and icing sugar in a bowl and stir to coat.
Remove pan from the oven and remove pancake using a spatula and place on a wire rack for a couple of minutes to let steam escape. Place on a chopping board, slice pancake into wedges and dust with extra icing sugar. Serve with berries, lemon wedges and crème fraiche.
Full recipe in PDF here