pan­dan dutch baby pan­cake

Young Parents (Singapore) - - Family Fun -

Makes 1 pan­cake In­gre­di­ents 4 pan­dan leaves

100ml milk

2 large eggs

½ tsp salt

40g caster sug­arƉ

50g top our sift­edƉ

1 tbsp or­ganic co­conut oilƉ Whipped cream (to serve) Your choice of fruit (as gar­nish) 1 Blend pan­dan leaves with milk, strain the mix­ture and ex­tract about 80ml of the pan­dan milk. Set aside.

2 Beat eggs, salt and sugar to­gether on high speed un­til pale, thick and fluffy, about

12 to 15 min­utes. Once it forms a rib­bon when you pull the bat­ter, it’s ready.

3 Add pan­dan milk into the egg bat­ter. Sieve top flour in and gen­tly fold to com­bine ev­ery­thing to­gether. Make sure you don’t over whisk, as the eggs might de­flate.

4 Pre­heat oven to 180 deg C and pour 1 tbsp of or­ganic co­conut oil in an oven­proof pan.

5 Place pan over medium fire and heat up the co­conut oil. Then, pour the bat­ter into the hot pan. Cook for a minute, then move the whole pan into the pre­heated oven.

6 Bake for 12 to 14 min­utes or un­til the sur­face of the Dutch baby cake is lightly browned. Re­move and let cool slightly be­fore top­ping with whipped cream and fruit.

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