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Cinnamon Dutch Baby Pancake

A cinnamon dutch baby pancake for Shrove Tuesday
Course Breakfast / Brunch / Dessert
Cuisine German
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Michelle Alston

Ingredients

  • 100 g plain flour
  • 1 level tsp cinnamon
  • 1/8 tsp salt
  • 3 large eggs (at room temperature)
  • 150 ml milk
  • 1 tsp vanilla extract
  • 30 g butter
  • TO SERVE :
  • Melted dark chocolate
  • Chopped blanched hazelnuts
  • Blueberries
  • Strawberries
  • Whipped greek ( whip 100g greek yogurt with 1/2 tsp vanilla extract & 1/2 tsp honey )
  • Icing sugar

Instructions

  • Heat the oven to 180 degrees C, I use a fan assisted, electric oven, please adjust according to your own oven.
  • Place an oven proof skillet on the middle shelf to heat up, remove the top shelf as the pancake will rise. I used a 23cm cast iron skillet.
  • In a large mixing bowl add the flour, stir in the salt and cinnamon then make a well in the centre.
  • Break the eggs into the well, add the milk and vanilla then whisk together, gradually incorporating the flour from the edges.
  • Whisk until you have a smooth batter then set aside.
  • Carefully remove the skillet from the oven and add the butter, let the butter melt then pour the pancake batter into the skillet and return to the oven immediately.
  • Bake in the oven for 20 - 25 minutes, undisturbed. Try not to open the oven door as the pancake will deflate if you do. The pancake will also start deflating when you take it out of the oven.
  • Remove from the oven and serve straight away in the skillet, sift some icing sugar over the whole pancake then serve with berries, chopped nuts, melted chocolate, blueberry sauce, greek yogurt, ice cream or whipped cream. The choice is yours!