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breakfast

Dutch Baby Pancakes

Pancakes just got pimped!

25 4
Dutch Baby Pancakes | DonalSkehan.com, Pancakes just got pimped!

breakfast

Dutch Baby Pancakes

Pancakes just got pimped!

Friday, February 5, 2016

50g butter

150ml milk

75g plain flour

1 tsp baking powder

3 large free range eggs

1 tsp vanilla extract

a pinch of salt

150g good quality dark chocolate

125g blueberries

125g raspberries

50g hazelnuts, skinned, toasted and chopped

Mint sprigs, to serve

Icing sugar, to serve

Mixing bowl

Medium high-sided frying pan (20cm/8”)

25 mins
Serves 4

Traditionally a German recipe which is served with butter, lemon and icing sugar, these Dutch baby pancakes are a true treat and perfect for filling with a whole host of different ingredients! One pancake serves two people.

 

In a mixing bowl whisk together the milk, flour, baking powder, eggs, vanilla extract and salt until it becomes a smooth batter. Preheat the oven to 220˚C/420°F/Gas Mark 6.

Heat a medium high sided frying pan over a medium heat and add in half the butter. Allow the butter to melt and bubble and while it’s hot pour half the batter into the centre of the pan.
Place the pan on the middle shelf of the oven and bake for 12-15 mins until the pancake has risen and become golden. Repeat this process with the rest of the batter. While the pancake is the oven, melt the dark chocolate and set aside.
Remove the pan from the oven and serve the pancake while still hot with a drizzle of dark chocolate, berries, hazelnuts and a generous dusting of icing sugar.
25 mins
Serves 4

Ingredients

50g butter

150ml milk

75g plain flour

1 tsp baking powder

3 large free range eggs

1 tsp vanilla extract

a pinch of salt

150g good quality dark chocolate

125g blueberries

125g raspberries

50g hazelnuts, skinned, toasted and chopped

Mint sprigs, to serve

Icing sugar, to serve

You'll Need

Mixing bowl

Medium high-sided frying pan (20cm/8”)

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