PUFFY DUTCH PANCAKES WITH FRUIT AND ICE CREAM

This pancake, also called a “Dutch baby”, is baked and should be served as soon as it’s puffed up and golden brown. Most types of fruit work well with this recipe.

MAKES 2 LARGE PUFFY PANCAKES (SERVES 4) Preparation: 15 min Standing: 30 min or overnight Baking: 12-15 min

250ml (1c) cake flour 2,5ml (½t) salt 20ml (4t) sugar 250ml (1c) milk 4 eggs 5ml (1t) vanilla essence 60ml (¼c) butter TO FINISH 60ml (¼c) butter 60ml (¼c) icing sugar fresh fruit vanilla ice cream or whipped cream

Grease two medium ovenproof frying pans with nonstick spray. 1 Sift the cake flour and salt into a large bowl. Mix in the sugar and make a well in the middle of the dry ingredients. In a separate bowl, beat the milk, eggs, vanilla essence and butter until mixed. Pour into the dry ingredients and beat until smooth and well combined. 2 Let the batter stand for 30 minutes or chill overnight in the fridge. 3 To finish Put the empty pans in the oven to heat up. Divide the butter between the two pans and return to the oven. Heat until the butter has melted – make sure it covers the entire base of each pan. 4 Working quickly, remove the pans from the oven and divide the batter between them. Return to the oven immediately and bake for 12-15 minutes or until the pancakes have puffed up and are golden brown. 5 Dust generously with sifted icing sugar and add the fruit and ice cream or cream. Serve immediately.