There is a certain element of ritual to making Sunday morning pancakes – sleepily whisking together a batter, flipping them all one by one, and finally, once all the batter has been used up, pouring over maple syrup and diving in. But for me (always the one standing over the hot stove flipping pancakes) it’s actually unnecessary hard work. Why not just make one giant pancake? Why have I not thought about this before?!
Cooking a Dutch baby pancake is easier than making several little ones and uses the same ingredients, but it just looks a lot more impressive when it comes out the oven. It’s almost like a giant Yorkshire pudding, using eggs to make it rise rather than relying on baking powder. This produces crisp edges but the middle is almost like a set custard. I admit a custard/Yorkshire pudding hybrid doesn’t sound very appetising, but trust me – it’s unlike anything I’ve ever tried before.
This recipe is flavoured with orange, almond and blueberry, but you could use the base pancake batter to experiment with your own flavours. You could top it with caramelised apples, cinnamon and pecans, or a cranberry and white chocolate situation. The choice is yours.
Almond Dutch Baby with Blueberry Compote
For the pancake:
3 eggs, room temperature
1/3 cup (70g) caster sugar
2/3 cup (90g) plain flour
2/3 cup milk (160ml)
1/4 tsp ground cinnamon
Pinch of salt
Zest of 1 orange
4 tbsp butter
2 tbsp flaked almonds, toasted
For the compote:
1 small punnet of blueberries (150g)
Juice of 1 orange
1 tsp of vanilla extract
Place a 10 inch skillet or heavy frying pan in a 220° oven (200°C fan) to heat up.
Beat the eggs and sugar with an electric whisk for 4-5 minutes until pale and frothy.
Gently mix in the flour, milk, cinnamon, salt and orange zest until just combined.
Place the frying pan on the stovetop on a high heat and add the butter. Once melted, pour in the pancake batter and immediately place back in the oven for 18-22 minutes, until puffed up and browned.
Meanwhile, make the quick compote by adding the blueberries, orange juice and vanilla to a small saucepan on a medium heat. After 10 minutes the blueberries should have burst – you may need to thin it down with a splash of water to make it more runny.
Once the Dutch Baby is cooked, spoon the blueberry compote into the middle and scatter over the toasted almonds. Dust with icing sugar and serve immediately.