I’ve been trying to make a considerable effort recently to exercise more and eat healthily with the thought of spring/summer looming. I know I know, It’s only February and I’m super eager.
It’s not so much a weight loss strategy, but more of a desire to be stronger and fitter. However, working as a Pastry Chef means everyday is like sitting in front of a conveyor belt of delicious food.
I have a list of foods I 100% can’t resist. Doughnuts and Chocolate Fondants rank in my top 5 as well as that fluffy classic; Pancakes.
There’s just something about that sweet smell as they plump up on the stove, releasing that delicious familiar smell.
Pancakes remind me of being 7 or 8 years old. I used to watch my sisters go to school while I sat at the dining table, in my pyjamas, eating pancakes from a packet that had been warmed in the toaster. I’d drown my breakfast in lashings of thick golden syrup.
Even though those shop bought breakfast treats are nothing like this fresh beautiful Dutch Baby Pancake, they still hold a little space in my heart.
With this Pancake, I love that you can make one massive treat in one pan to serve three; all in one quick flick of a whisk.
I decided to top my dutch pancake with roasted figs and tart blood orange segments to jazz things up a bit.
The difference between this and an American pancake is the texture of the batter as well as how it’s cooked. The batter is thin and fluid and is baked in a preheated cast iron skillet. When the cold batter hits the screaming hot pan, it puffs up like a big Yorkshire pudding, creating billowing soft sides with crisp edges.
So, why not try this beauty out instead of your usual choice for Pancake day?
Ingredients – Serves 2-3, Recipe (slightly adapted) from Kamran Siddiqi’s Handmade Baking
- 3 eggs
- pinch of sea salt
- zest of one orange
- 120ml whole milk
- 1 tsp.vanilla extract
- 60g plain flour
- 2 tbsp. caster sugar
- knob of butter
- Toppings of your choice
Pre-heat the oven to 220C and place your cast iron pan inside to heat up.
Note: If you don’t have a cast iron pan you can use: a heatproof pan or a 23cm cake tin.
In a medium sized bowl, whisk together the eggs, salt and orange zest until light and thick. Next, add in the milk and vanilla and whisk together. Add in the flour and sugar and whisk again until it forms a smooth batter.
Once your pan is hot, take it out of the oven and place a knob of butter inside to melt (about the size of half your thumb.) Swirl the butter around the bottom and sides of the pan so that the pancake doesn’t stick (you can use a pastry brush to get a good covering.)
Pour the batter into the pan and place back into the oven for 20-25 minutes until golden brown and puffed at the edges. Once cooked, serve in the pan or transfer the pancake to a plate. Slice and serve.