Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 0 out of 4
8 Ingredients
- 2/3 cup plain flour
- 1/4 cup caster sugar
- 2/3 cup milk
- 3 free range eggs
- 1teaspoons vanilla extract
- 20grams butter
- 125grams raspberries (to serve )
- 2teaspoons icing sugar (to dust)
Nutrition per serving
768kJ / 183Cal
768 Kilojoules or 183 Calories
9% of daily energy intake*
Protein
6.1grams
Fat
6.6grams
Carbs
23.2grams
Sugars
13.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Want to learn how to make pancakes? Give this dutch baby pancake recipe a try. Serve with raspberries and icing sugar for a scrumptious brekkie or dessert.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Place flour, caster sugar, milk, eggs and vanilla in a food processor and blitz until combined. Set aside for 15 minutes to rest.
Step 2 of 4
Place butter in a 21cm (base) heavy-based ovenproof frying pan. Place in oven for 2 minutes or until butter has melted and is foaming.
Step 3 of 4
Remove pan from oven and pour in batter. Bake for 18 minutes or until puffed and golden brown (the pancake will start to sink as soon as it is removed from the oven).
Step 4 of 4
Top with raspberries and dust with icing sugar. Serve immediately.
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