Sweet Dutch Baby Pancake

1. Preheat the oven to 200°C.

2. Mix the milk, flour, eggs, Moroccan almond extract, vanilla bean paste, and sugar in that order to avoid lumps, then rest the batter in the fridge for 10 minutes.

3. Heat a cast iron skillet on the hob until hot.

4. Add a knob of butter and a squirt of rapeseed oil to the skillet.

5. Pour the batter into the skillet until just under half full.

6. When the sides start to bubble, transfer the skillet to the oven and bake for 12 to 15 minutes.

7. Remove from oven, fill with raspberry jam, white chocolate kvarg, flaked almonds, and dust with icing sugar before serving.

Notes

1. This recipe makes 2 to 3 servings.

2. The Dutch baby can be prepared in sweet or savoury versions.

3. Mixing the batter in the specified order helps prevent lumps.