INGREDIENTS

SERVES 3-4

• 100G PLAIN FLOUR
• 3 LARGE EGGS
• 150ML MILK
• 1TSP VANILLA
• 3TBSP BUTTER

METHOD

1. PREHEAT OVEN TO 220C.
2. PLACE THE BUTTER INTO AN OVENPROOF SKILLET PAN (20CM DIAMETER) AND PLACE INTO THE OVEN TO HEAT UP THE PAN.
3. PLACE THE FLOUR INTO A LARGE BOWL. MAKE A WELL IN THE CENTRE AND CRACK IN THE EGGS, FOLLOWED BY THE MILK AND VANILLA.
4. USE A LARGE WHISK TO BEAT THE EGGS AND MILK, SLOWLY INCORPORATING THE FLOUR, UNTIL YOU HAVE A SMOOTH BATTER. 
5. TAKE THE HEATED PAN OUT OF OVEN WITH OVEN MITTS. AT THIS POINT THE BUTTER SHOULD BE MELTED. SWIRL THE BUTTER AROUND TO COAT THE PAN.
6. POUR THE BATTER ON TOP OF THE BUTTER. PLACE THE PAN IMMEDIATELY BACK INTO THE OVEN.
7. BAKE FOR APPROXIMATELY 20 MINUTES. THE DUTCH BABY SHOULD PUFF AND HAVE LIGHLY BROWNED ACROSS THE TOP WITH DARKER BROWN IN THE SIDES.
8. SERVE WHILE HOT WITH DESIRED TOPPINGS. HERE WE HAVE USED FRESH PEACH, COCONUT YOGURT AND DRIZZLED WITH MAPLE.