Dutch Baby Puff Pancake

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
1-2 1-2
Dutch Baby Puff Pancake
Main INGREDIENTS
  • Fruit
Ingredients
Method

Ingredients

  • 20g unsalted butter
  • 100g plain flour
  • 50g einkorn flour
  • 120ml whole milk
  • 2 eggs
  • 30g caster sugar
  • ½ teaspoon ground cinnamon
  • ¼ nutmeg, grated
  • ¼ teaspoon black pepper
To serve:
  • 4 tablespoons crème fraiche
  • 1 punnet fresh raspberries
  • 4 teaspoons pistachios, crushed
  • 2 tablespoons honey

  • Method

  • 1
    Preheat the oven to 220°C/ Fan forced 200°C.
  • 2
    Grease the inside of the Signature Cast Iron 23cm Skillet with all of the butter and place into the oven to pre-heat and to melt the butter. Do not allow the butter to burn
  • 3
    Sift the flours into a mixing bowl. Blend the flour, milk, eggs, sugar, nutmeg, cinnamon and black pepper together until smooth.
  • 4
    Pour the batter into the pre-heated skillet. Place the skillet back into the oven to bake for 20 minutes or until puffed up and golden brown
  • 5
    To serve, spoon in the crème fraiche and scatter with the raspberries, crushed pistachios and honey. Serve immediately.
  • 6
    Cook's Note: Einkorn is an ancient variety of wheat that has a great nutty taste, you can experiment with other flavourful flours like rye or Khorasan. Of course, the puffpancake tastes great with any other fruit.