Pancakes, no matter their shape, size, topping or filling, are like good entertainment: they fill a room with excitement! Different cultures have different variations on pancakes; they might be small and puffy, thin and large or simply average and tossed into the air! These baby dutch pancakes tick all the boxes and whether you bake them because they puff right out of the pan or because you crave a sweet, chewy delicious snack, you can be sure that you will be popular with whoever eats them.
This recipe produces enough batter for a large (24cm pan) pancake for four people or two greedy, hungry people. I make two pancakes from this batter in a 16cm pan.
3 eggs
180ml cake flour
180ml milk, warmed for 30 seconds in the microwave oven
15ml sugar
10ml vanilla essence
a pinch of salt
45ml butter, for frying
icing sugar for dusting
Preheat your oven to 180℃
Add the butter to a cast iron frying pan or any other pan that can go into the oven – no plastic handles! If you don’t have an oven-friendly pan you may use a cake tin instead.
Leave the pan and butter in it, in the preheated oven to become really hot.
Add all the ingredients for the batter into a food processor or a container suitable for a stick blender. Blend really well until all lumps have dissolved and you have a smooth batter.
Open the oven, swirl the hot butter around and up the sides of the pan and immediately pour the batter into the pan.
Close the oven door and set a timer for 20 – 25 minutes.
Once cooked, remove the pan from the oven and transfer your beautifully golden, puffed pancake to a serving plate. Dust with icing sugar and spoon fruit, Chantilly cream or ice cream into the hollow.
Once you have devoured the pancake you may make another batch ….. they are quite sinful!
My Whisk and I 