INGREDIENTS
SERVES 3-4
- 100G PLAIN FLOUR
- 3 LARGE EGGS
- 150ML MILK
- 1TSP VANILLA
- 3TBSP BUTTER
METHOD
- PREHEAT OVEN TO 220C.
- PLACE THE BUTTER INTO AN OVENPROOF SKILLET PAN (20CM DIAMETER) AND PLACE INTO THE OVEN TO HEAT UP THE PAN.
- PLACE THE FLOUR INTO A LARGE BOWL. MAKE A WELL IN THE CENTRE AND CRACK IN THE EGGS, FOLLOWED BY THE MILK AND VANILLA.
- USE A LARGE WHISK TO BEAT THE EGGS AND MILK, SLOWLY INCORPORATING THE FLOUR, UNTIL YOU HAVE A SMOOTH BATTER.
- 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.
- POUR THE BATTER ON TOP OF THE BUTTER. PLACE THE PAN IMMEDIATELY BACK INTO THE OVEN.
- BAKE FOR APPROXIMATELY 20 MINUTES. THE DUTCH BABY SHOULD PUFF AND HAVE LIGHLY BROWNED ACROSS THE TOP WITH DARKER BROWN IN THE SIDES.
- SERVE WHILE HOT WITH DESIRED TOPPINGS. HERE WE HAVE USED FRESH PEACH, COCONUT YOGURT AND DRIZZLED WITH MAPLE.
