Dutch Baby Pancake
The Dutch Baby, also known as a German pancake, is a super brunch to whizz up in less than 20 mins and the flavour combos are only limited by your imagination!
Ingredients
3 free-range eggs
¾ cup milk
3 tablespoons unsalted butter
½ cup all-purpose flour
2 tablespoons cornflour
Small bunch chives, chopped
Salt and pepper to taste
Toppings:
Freedom Farms streaky bacon or ham
Free-range eggs: halfway through the baking process, add eggs to the top of your Dutch Baby and return it to the oven to bake
Southern Seafood’s cold smoked salmon seasoned with wakame and sesame topped with a slice or two of avocado
Replace the chives with 2 tablespoons sugar and top with stewed winter fruits
A few chocolate sprinkles and a topping of Blue Frog zesty raspberry syrup or Fresh As freeze-dried fruits
Method
Pre-heat oven to 200C. Move the oven shelves to make room for your pan so it can be in the middle. Allow the pan to preheat for at least 10 mins once the oven is at temperature
In a blender, or using an electric hand blender, blend the eggs for 1-2 mins or until frothy. Add 1 tablespoon of the butter while the motor is running to incorporate well, then pour in the milk and allow to blend for 30 seconds
With the motor still running, slowly add the flour, cornflour, salt and pepper and finally the herbs and blend for 1 min
Remove the preheated frying pan from the oven and add the remaining butter. Swirl to coat the pan evenly. Pour the batter into the pan and place in the oven to cook for 10-15 mins
Remove and add your toppings and serve at the table to cut and share