[Serves 2 as main, 4 as side] A large and fluffy pancake that can be made in 30 minutes if you got a blender (or a whisk), a cast iron skillet and an oven. Top with homemade berry compote, fresh fruits and maple syrup, it's a delicious brunch treat.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Servings: 2people
Makes: 10inch10 x 10inch round
EQUIPMENT
Oven
10-inch cast iron skillet
INGREDIENTS
Pancake
125gramsmilk, warmed (I microwave it on high for 10 seconds)
Blueberry Compote (can substitute with any mix of berries)
75gramsblueberries, fresh or frozen
25gramssugar, caster or brown
To Serve
Icing sugar
Fresh fruits
Maple syrup or honey
INSTRUCTIONS
Pancake
Preheat oven to 200°C (conventional) / 190°C (convectional).
Place warmed milk, eggs, bread flour, sugar and vanilla in a blender. Blend (or use an immersion blender) for 2 to 3 minutes until well-mixed and combined, scrapping the sides every minute. Set aside.
Place a 10-inch cast iron skillet over low heat for 3 to 5 minutes until hot (when water is sprinkled into the skillet, the water should sizzle and evaporate immediately).
Keeping the heat low, add in butter and tilt the skillet to coat the skillet all over with the melted butter. The butter should sizzle and foam almost immediately. Give the pancake batter a stir then pour it all into the cast iron skillet.
30 grams butter
Immediately transfer the cast iron skillet into the oven. Bake for 20 minutes until well-risen and golden-brown.
Blueberry Compote
Combine blueberries and sugar in a small pot over low heat. Stir frequently until liquid is released and bring to a simmer. Simmer for 5 minutes, stirring occasionally. Remove from heat.
75 grams blueberries, 25 grams sugar
To Serve
Serve the Dutch baby pancake directly in the cast iron skillet. Dust with icing sugar, top with blueberry compote and fresh fruits, and drizzle with maple syrup or honey as desired. Dig in immediately.
NOTES
Ingredients must be at room temperature so that the pancake will puff and rise. The milk can be microwaved or warmed in a small pot. The eggs can be put in a bowl of room temperature water so that they return to room temperature faster.
If you need to make the batter by hand: Whisk the milk, eggs and vanilla first in a measuring jug. Whisk the flour and sugar in a mixing bowl. Pour in the liquid and whisk until incorporated.