I am pretty sure this recipe is called Dutch Pancakes.
I am very sure that my kids absolutely love it and have been asking for it nearly every morning.
It originally came to us via one of those supermarket magazines but I can’t for the life of me work out which one, nor can I find it again. So instead I have had to adapt from memory to come up with this rather good version.
Two things to note.
You must preheat the pan in the oven for it to work. It must be really rather hot before you throw in some butter and then pour in the batter.
It has no sugar. I think this is rather excellent. It also has a kind of naturally occurring fluffy bowl of its own by the time it is cooked which means I get to control the amount of syrup going in.
I also add chopped bananas, or cooked berries or fresh berries or nuts, depending upon what is in season.
Creamy and quite impressive, this will serve 3-4 or so people at my house.
- 2 eggs
- ½ cup milk
- ½ cup plain flour, sifted
- ½ teaspoon of vanilla essence
- 40g butter
- Preheat the oven to 220 degrees celsius and pop in a deep, ovenproof, round pan. Leave to heat through for ten minutes.
- Prepare the batter by mixing all the remaining wet ingredients and then gently stirring through the dry ingredients until you reach a smooth consistency, I use a hand held whisk.
- Open the oven door and put in the butter, it should melt straight away.
- As soon as it does, pour over the batter and close the oven,
- Leave for 12-14 minutes, depending on your oven.
- The sides should pop up and over as it cooks and the base should cook through.
- Remove from the oven, it will drop a little and this is Ok.
- Pop in your mixed fruit and drizzle over a little syrup.
- Cut into slices to serve.
I hope your family enjoys it as much as we do.
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