Topped with yoghurt, fresh blueberries, maple syrup and icing sugar, this giant skillet pancake is the perfect dish to serve a few people for breakfast or brunch.
Serves:
4
Total Time: +/-
mins
Batter:
¾ cup / 180ml milk
¾ cup / 125gm flour (all purpose)
2Tbsp sugar
3 large free-range eggs
1 tsp vanilla extract
Finely grated zest of half a lemon
Pinch salt
For the pan:
4 Tbs butter – about 65g (I used salted)
To top the Dutch baby pancake:
1 cup fresh blueberries
¾ cup Double cream Greek style yoghurt
2 – 3 Tbsp Lemon curd
Maple syrup to serve
Icing sugar for dusting
Pre heat the oven to 230c / 450 f and position the rack in the middle.
In the jug of a blender add the milk, flour, sugar, eggs, vanilla extract, zest and salt. Blend for about 30 seconds until smooth.
Place a 30cm / 12 inch cast iron oven proof skillet on the flame of a gas burner and preheat until very hot. If you don’t have a gas hob, put your skillet in the oven to preheat as the oven pre heats. When the pan is almost smoking hot, turn off the heat and add the butter. It will bubble and go brown almost immediately. Pour in the pancake batter straight away and place it in the oven. Cook for 15 – 18 minutes until puffed up and golden brown. Remove from the oven and top with the Yoghurt lemon mixture, fresh blueberries, icing sugar and maple syrup.
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