Dutch baby pancakes
These delicious Dutch pancakes are perfect for summer weather. Don’t let the name full you however, this scrumptious treat is in fact a German dish in disguise. Enjoy for breakfast or dessert. These economical but beautiful pancakes are best served with strawberries, crème fraiche or sour cream, icing sugar and lemon juice. Mmmm mmm mmm!
125 ml flour 125ml milk 3 large eggs, lightly beaten Pinch each salt and nutmeg 60 ml butter
For serving: icing sugar, sliced strawberries or other berries, lemon wedges, Greek yogurt or creme fraiche or sour cream.
Preheat oven to 220 ° C. Place an ovenproof heavy tray or cast-iron pan (24 cm in size) on a lower rack in the oven for about 8 minutes to warm. In a medium-size mixing bowl, whisk the flour, milk, eggs, nutmeg and salt until combined OR add ingredients to a blender or food processor and mix together until frothy (do not over mix). Melt the butter gently in a hot pan, tilt to the side to thoroughly cover the bottom and pour in the batter. Bake in the oven until the edges are nice and puffy, well-browned and the center is golden brown (18-25 minutes). Do not open the oven at all during the baking time. Remove from the oven, squeeze a little lemon juice over the pancake, add the berries and dust with icing sugar. Then cut into wedges and serve.
Recipe via www.huiskok.com