Pancake Day: Dutch Pancakes
It’s one of our favourite days of the year, pancake day! We love trying new recipes from around the world, and after we tested the Dutch Pancake, we’re not sure we’ll ever be looking back. The sweet batter produces something we can only describe as a crossover between a pancake (crepe style) and a Yorkshire pudding, or a popover as it might be called in America. You can add any fruit you want to it, apples work well, but there’s something about a pancake and blueberry combination that works so beautifully. Icing sugar is the secret ingredient that takes this simple show stopper to the next level. If you try it, be sure to let us know how you get on, tweet us, or share your snap on Instagram by tagging Betty.
1. Pre-heat the oven to 200 degrees.
2. Add a generous tablespoon of butter to your skillet and place in the oven. Allow the butter to melt 3-4 minutes (carefully) remove, add a handful of blueberries and set aside.
3. In a mixing bowl add the eggs, milk, sugar, vanilla and whisk until light and foamy.
4. Add the flour, cinnamon, nutmeg and salt. Whisk until smooth.
5. Pour the batter into the skillet (almost to the top of the blueberries.)
6. Place in the oven and bake for around 15 minutes. The pancake should puff and the edges will brown.
7. Remove from the oven, transfer to a plate and dust with icing sugar. Eat immediately!
Skillet 7.5 inch
2 Large Eggs
3 tbsp caster sugar
65g plain flour (sifted)
½ tsp cinnamon
½ tsp grated nutmeg
1 tsp vanilla extract
pinch of salt
Frozen blueberries (do not thaw)
1tbsp butter per pancake (to be melted in the skillet)
icing sugar to dust for serving, optional