Mandy Hall’s Dutch Baby Pancake With Lemon Curd, Cream & Blueberries
This is such a simple recipe to make – there are just a couple of tips that make all the difference, and they are at the bottom of the recipe in the notes & tips. I love making this dish, it’s so versatile – you can use any fruit, if you don’t have curd, use jam – the only rule is to eat it as soon as you can out of the oven and to enjoy every glorious mouthful!
*3 eggs (at room temperature)
1 ½ tbsp caster sugar
Pinch of salt
*160ml milk (at room temperature)
1 tspn vanilla essence
100g plain flour
1 tbsp melted butter
Additional 1-2 tbsp butter for pan
Beerenberg’s Lemon & Lime Curd to serve
3 large dollops of very thick cream to serve
Icing sugar to serve
Blueberries to serve,
*or any in season berries
Beat the eggs* and sugar together until sugar is dissolved, add the milk, vanilla essence, flour and melted butter, gently mix until combined (don’t over mix) and leave the batter to sit for 15-20 minutes.
Carefully remove the very hot pan from the oven and add the additional butter, using gloves or a mitt, swirl the butter around to coat the bottom and sides of the pan, pour in the batter and then immediately place the pan back into the oven.
Bake for 20-25 minutes – the pancake is cooked when it has risen up the sides and is a deep caramel colour.
Carefully remove from the oven and let cool slightly before adding the curd, cream and blueberries. Dust liberally with icing sugar if desired.
Serve as soon as ready.
NOTES & TIPS
*The best pan to use is cast iron, otherwise use a deep sided pan that can be put in the oven up to 250 degrees.
*Eggs and milk at room temperature is best if possible.