Dutch Baby Pancakes
Ingredients
- 1/2 cup plain flour or buckwheat flour
- 1/2 cup whole milk
- 1 teaspoon vanilla extract or ground cinnamon
- 2 tablespoons unsalted butter
- serve with:
- 2 cups of blackberries or blueberries, greek yogurt (full-fat)
Preparation
Preheat the oven to 220°C/200°C fan/gas 7 and place an oven proof pan or skillet inside to heat up
Add all of the ingredients, except the butter, to a blender or food processor (or use a bowl and whisk) and blitz until smooth
Using oven gloves, carefully remove the pan from the oven and swirl around the butter so it melts
Pour the batter in the pan and return to the oven to bake for around 20-25 minutes, until the batter is puffed up and golden. Meanwhile, put the blackberries or blueberries in a saucepan with a dash of water
Cook over a medium heat for 10 minutes, stirring occasionally until you have a syrupy sauce
Ollop some yogurt in the middle of the pancake and top with the fruity sauce. Dust with some icing sugar (for the grown-ups) if you want to be a little fancy pants