Also known as a ‘Dutch baby’ this beautifully puffy pancake is a different spin on a breakfast favourite. It’s essentially a sweet Yorkshire pudding; a 5-ingredient batter which is poured into a preheated pan with lots of melted butter. I love how the puffy edges go crispy and almost embrace the fillings that you could add in the middle. Think berries or sliced fruit, scoops of vanilla ice cream or dollops of creme fraiche. I kept mine delightfully simple with a drizzle of honey and a scattering of toasted almonds. And if you’d rather to stick to the good ol’ classic pancake then give my milk tart pancakes a try!
Honey and Almond Puff Pancake
Serves 1-2
37g (1/4 cup) flour, sifted
15ml (1 tbsp) caster sugar
1 egg
60ml (1/4 cup) milk
½ tsp vanilla essence or extract
15g butter
25g flaked almonds, toasted
Honey, to serve
Icing sugar, to dust
Preheat oven to 200C. Place a 10cm cast iron skillet, pan (with an oven-proof handle) or oven-proof dish in the oven for at least 20 minutes to preheat. In the meantime, combine the flour and sugar. Add the eggs, milk and vanilla and whisk to form a smooth batter. Once the pan is preheated, remove it from the oven and add the butter. Coat the pan with the melted butter then immediately pour in the pancake batter and place back in the oven. Bake for 20-25 minutes or until the pancake is puffy and golden brown. Remove from the oven and serve immediately scattered with almonds, drizzled with honey and finished off with a dusting of icing sugar.
TIP Take care when removing the pan from the oven as it will be very hot!
