Dutch baby pancake

Name: Dutch baby pancake
Total time: 1800 s
Yield: 1-2 servings
Cuisine: South African
Ingredients: 1/4 cup cake flour, sifted; 15 ml sugar; 1 large egg; 1/4 cup milk; 1/2 teaspoon vanilla essence; 15 g butter; 25 g fresh strawberries; 25 g fresh raspberries; 25 g toasted flaked almonds; 50 g good quality white chocolate; 1 teaspoon coconut oil; 1 tablespoon icing sugar

Landi Govender @LandiG

Kempton Park

These are essentially a sweet Yorkshire pudding, I love the puffy edges and the endless dollops of ice cream I could scoop into this Dutch baby pancake but I kept it simple with fresh berries and a white chocolate drizzle and a sprinkle of icing sugar. These make the perfect #breakfastformom

Landi Govender @LandiG

Saved

Ingredients

30 minutes

1-2 servings

1/4 cupcake flour, sifted
15 mlsugar
1large egg
1/4 cupmilk
1/2 teaspoonvanilla essence
15 gbutter
25 gfresh strawberries
25 gfresh raspberries
25 gtoasted flaked almonds
50 ggood quality white chocolate
1 teaspooncoconut oil
1 tablespoonicing sugar

Saved

Steps

30 minutes

1

Preheat oven to 200°c. Place a 10cm cast iron iron oven-proof dish in the oven for 20 minutes to heat up.
2

Combine flour and sugar. Add the milk, sugar, vanilla and egg whisk to form a smooth batter.
3

Remove pan from the oven (becareful it will be extremely hot!) Coat the pan with melted butter and pour the batter into the pan and pop back into the oven for 20-25 minutes or until cooked fully.
4

Break chocolate into pieces and place in a microwave safe bowl with coconut oil and heat at 30 second intervals stirring in between until melted.
5

Remove from the oven and serve with fresh berries, toasted flaked almonds, drizzle with white chocolate and a dusting of icing sugar.