This week Lucy is sharing a brilliant giant pancake recipe, perfect for breakfast or dessert. Great for sharing, or not.
I may have mentioned this before, but I am not a huge fan of food which is thought to be ‘fun’. I love delicious food, I love food with which you get your hands dirty, but the minute someone says a meal is amusing, I am filled with dread. However, when I read an article about this giant pan baked pancake, I did think to myself, ooh, that sounds fun. So, try not to cringe while I share with you this recipe for a Dutch Baby Pancake.
Making a giant pancake which is then shared amongst your friends and family for breakfast or dessert, is brilliant. This recipe features my wonderful cast iron frying pan, but if you have not got round to buying one yet, just use any oven proof frying pan or baking dish. The simple batter recipe is made in a matter of minutes in your food processor or blender. You then leave it to sit whilst you prepare your toppings and make the coffee. The whole wonderful affair is on the table within the hour, so if you are serving this for breakfast, you can still have a reasonable lie in.
You could also serve this Dutch Baby Pancake as a dessert at an informal supper. Just put the pan on the dining table and let your guests tear off pieces and devour with melted chocolate, fruit and cream. The list of uses for this pancake is endless, and having eaten my way through nearly a whole one is one sitting, I can confirm, however you use it ,this will be an amusing hit with your guests.
This recipe will appear on Lucy Loves later on this week.
Dutch Baby Pancake Recipe
Serves 2 to 4 people
You will need a food processor or blender and an oven proof 9inch or 23cm frying pan or baking dish
- 75g flour
- 125ml whole or semi skimmed milk
- 2 eggs
- 2 tablespoons caster sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 25g butter
- Icing sugar to dust, jam, syrup, chocolate spread, fruit, cream, to serve
Pre heat your oven to 200 degrees fan assisted and put in your cast iron pan or baking tin to heat up.
Take your food processor or blender and add the flour, milk, eggs, sugar, vanilla and salt. Blitz for ten seconds, remove the lid and scrape down the sides then blitz again for a further ten seconds.
Pour the batter into a jug then leave to rest for 20 to 25 minutes.
When the time is up, add the butter to your oven hot pan and swirl it around to coat the whole surface. Pour in the batter making sure it sits on top of your foaming butter. Return the pan to the oven for 15 to 20 minutes or until your pancake is darker on the sides and the edges and middle have risen and puffed up.
Dust with icing sugar and serve immediately in large wedges with the toppings of your choice. Any leftovers are amazing eaten cold.
This recipe originates from one on the Kitchn.