Dutch baby pancake with fig and mixed berries

SERVES: 4

PREP: 20 minutes COOK: 20 minutes Ingredients

100g (2/3 cup) plain flour 160ml (2/3 cup) milk

3 eggs

55g (¼ cup) caster sugar 2 tsp finely grated orange rind

125g strawberries, halved 2 tsp caster sugar

2 tsp rosewater

30g butter

180g (2/3 cup) thick vanilla yoghurt

2 figs, cut into wedges 2 tbsp pomegranate seeds 2 tbsp chopped pistachios Fresh raspberries, to serve Small fresh mint leaves, to serve

Method

1. Preheat oven to 200C/180C fan forced. Combine flour, milk, eggs, sugar and rind in a blender or food processor and blend until combined. Set aside for 15 minutes to rest.

2. Meanwhile, combine strawberries, sugar and rosewater in a bowl. Set aside, stirring occasionally, until required.

3. Heat a 21cm ovenproof frying pan over medium-high heat. Add the butter and cook until foaming, swirling the pan to coat the base and side. Remove from heat and pour in the batter. Bake for 18 minutes or until puffed and golden brown (the pancake will start to sink as soon as it is removed from the oven).

4. Top the pancake with the strawberry mixture, yoghurt, figs, pomegranate seeds, pistachios, raspberries and mint leaves. Cut into wedges and serve warm.

TIP: This golden Dutch baby pancake is perfect for a weekend brunch. The pancake can also be served with just a dollop of cream and dusted with icing sugar, or drizzled with chocolate or caramel sauce.

Recipe by Tracy Rutherford Photo by Jeremy Simons