Mixed berry dutch pancake
Courtesy of Nicola Galloway
Serves 3-4
Ingredients
3 free-range eggs
2 tbsp maple syrup or sugar
1 cup (150g) plain white flour – wheat, spelt, or gluten-free flour mix
1 tsp baking powder
200ml milk
pinch of salt
30g (2 tbsp) butter
1 cup (about 120g) frozen blueberries and/or blackberries
To serve
maple syrup
natural unsweetened yoghurt
Method
- Preheat the oven to fan 200°C (non-fan 220°C). Place a heavy-based frying pan (such as a cast-iron skillet) with a heatproof handle in the oven to preheat. (If you haven’t got a heatproof pan, use a shallow baking dish or cake tin, about 25cm square or round.)
- In a mixing bowl, whisk together the eggs and maple syrup or sugar. Sift over the flour, baking powder and salt and stir to combine. Gradually add the milk, stirring between each addition, until a thin batter is achieved – but don’t over-mix. Rest the batter while the oven heats.
- Once the oven is hot, open the door and add the butter to the pan. Wait 2 minutes, then open the oven door again and quickly pour the batter into the pan and scatter over the berries. Work quickly here so that the oven door isn’t open too long.
- Cook for 15 minutes, then check if the pancake is baked through, giving it another 2–3 minutes if needed. Serve immediately, cut into wedges, with maple syrup and yoghurt.
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Recipes extracted from The Homemade Table: Seasonal Recipes, Preserves and Sourdough by Nicola Galloway, published by Potton & Burton, RRP: $59.99. Photography by Nicola Galloway.
