First of all - I love breakfast and brunch food. I think it's great, and personally, I think it's socially acceptable to eat it at any time of day. But even better, in my opinion, is when breakfast and brunch food is easily made by just placing something in the oven, and soon after, having an amazingly tasty yet filling breakfast. The Dutch Baby Pancake delivers on this front. Plus, it gives me an excuse to drag out my cast iron pan...
The below recipe will feed 2-3 people. I used a 10 inch cast iron pan, however, a similar sized pie dish would also do the trick.
Ingredients
Pancake
3 large eggs
1tbsp sugar
150ml milk
100gr plain flour
1tspn vanilla paste (or 2tbsp vanilla essence)
25gr butter
Icing sugar (optional, for sprinkling on top)
Cherry Topping
150gr frozen and pitted cherries
Juice of 1/2 a lemon
10tbsp water
2tbsp sugar
Mascarpone Topping
200gr mascarpone
2tbsp sugar
1/2tpsn vanilla paste (or 1tspn vanilla essence)
Method
1. Making the cherry topping. Place the frozen cherries in a small saucepan with the lemon juice, water, and sugar. Allow to reduce slightly, but ensure some sauce remains. Set aside and reheat if necessary before heating.
2. Making the mascarpone topping. In a small bowl, whisk the mascarpone and add the sugar and vanilla. Set aside.
3. Making the pancake. Preheat your oven to 200 degrees celsius and set your cast iron inside. In a large bowl, whisk together the eggs and sugar until light in colour. Add the milk, flour, and vanilla and whisk until well combined.
4. Once the oven has preheated and your pan is nice and hot, remove from the oven and place the butter in the pan. This will melt and sizzle. Ensure it coats the bottom of the pan and add in the pancake batter. Place back in the oven for around 15-20mins, or until puffed up and golden.
5. To serve... place the mascarpone on top of the pancake, pouring the cherry topping on top. Serve warm!
Recreating this recipe? Tag me on instagram @juliawgr!
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