Dutch baby pancake
by
A cross between a crepe and a Yorkshire pudding, this dairy free Dutch Baby Pancake would make a great alternative to the usual pancakes for Shrove Tuesday.
Ingredients
Dutch baby pancake
- 3 eggs
- 220ml of almond milk, or coconut milk
- 2 tbsp of sugar
- 1 pinch of salt
- 1/2 tsp vanilla extract
- 90g of plain flour
- 2 tbsp of coconut oil , or vegetable oil
To serve, your choice of...
- icing sugar
- lemon , cut into wedges
- jam
- honey
- seasonal fruit
- peanut butter
Method
1
Heat oven to 200°C/gas mark 6. Place a 30cm cast iron or heavy, oven-proof frying pan into the oven to heat
2
In a jug, whisk together the eggs, milk, sugar, salt and vanilla. Add the flour and whisk again until quite smooth (some lumps may still remain)
3
Put the oil into the hot frying pan, tilting and swirling so that the whole base and edges of the pan are coated. Pour the batter into the frying pan and immediately place into the oven. Bake for 25-30 minutes, when the edges should be puffed and golden
4
Cut into wedges and serve the pancake hot with your choice of toppings
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Dutch baby pancake
