Friday, 12 February 2016

Dutch Baby

One for the weekend breakfast. As it's Valentines Day weekend, I'll go so far to add as, one for the Valentines Day breakfast. Nigella Lawson is back, with a new book, new look and new approach on eating. Whilst some have not liked her latest offering, Simply Nigella, I am sold, especially as there is a whole chapter on breakfast. Now, if like me you have never heard of dutch baby, it's not dutch. Sorry to confuse you, dutch baby is an American creation of a baked pancake and topped with whatever filling you like. I enjoyed making this as it is incredibly simple, fuss free and the oven does the hard work, no flipping or turning over needed here. I've kept the topping fairly traditional, topping with berries, but I can imagine this would work with whatever fruit you have in the house.

Recipe for Dutch Baby
3 large eggs
1 x 15ml tablespoon caster sugar
150ml full-fat milk
100g plain flour
1 1/2 teaspoons vanilla paste or extract
pinch salt
freshly grated nutmeg
25g butter

To Serve
Icing sugar
creme fraiche
maple syrup 1 x 25cm cast-iron frying pan or 1 x ska roasting tin approx 28 x 21 x 4.5 cm

Preheat the oven to 220C/gas mark 7, and straightaway put your pan into the oven to eat up while you prepare the batter.
Beat the eggs with the caster sugar in an electric mixer until light and frothy. Whisk in the milk, flour, vanilla, sat and grated nutmeg and beaut until you have a smooth but thin batter.
Wearing a thick oven mitt, remove the pan from the oven and put the butter carefully into the hot pan or tin and swirl it to melt, then quickly pour in the batter and return it to the oven.
Bake until puffed and golden brown, about 18-20 minutes.
Serve dusted with icing sugar, and a tumble of berries.

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