Orange and Blueberry Dutch Baby Pancake
Best easy pancake recipe. This is easy to make, super delicious and looks like you've put in oodles of effort. Perfect for brunch or anytime you want to have a puffy pancake.
Servings 1 "8-inch skillet"
Calories
Ingredients
Pancake:
- 3 large eggs (Room temperature)
- 120 ml Milk (Room temperature)
- 2 tbsp Caster sugar
- 1/4 tsp salt
- 65 g All-purpose flour
- 1/4 tsp Baking powder
- 1/4 tsp Orange zest
- 1/4 tsp Vanilla extract
- 14 g Unsalted butter (melted)
Toppings:
- Fresh oranges
- Blueberries
- Whipped cream or Yoghurt
- Powdered sugar (for dusting on top)
For preparing the pan:
- 14 g Unsalted butter
Instructions
Make the pancake:
- Preheat your oven to 220 C, place your 8-inch (oven-safe) cast-iron skillet inside the oven.
- In a bowl add all your ingredients for the pancake and whisk until smooth. You may also put all the ingredients in a blender and blend for 10-15 seconds till you have a smooth batter.
- Now add the butter (kept aside for preparing the pan) into the pan that's inside the oven. Close the oven door and let the butter melt. It takes about 45 seconds.
- Once the butter is melted, very carefully, using your heatproof gloves, hold the skillet and swirl the melted butter to ensure that it is coating the skillet well.
- Pour the batter into the heated skillet and close the oven. Bake for approximately 18 minutes or until the pancake has puffed up a lot and is golden brown in colour on the sides. The center should be cooked and not runny.
- Handle the pan carefully. Serve immediately and have your toppings ready as the pancake will start deflating as soon as you take it out of the oven. Sprinkle a generous amount of sugar and add your favourite toppings. Enjoy!