DUTCH BABY PANCAKE - HOT JAM DOUGHNUT
What a revelation this little wonder is. The misfit child born of all the greatness of pancakes, doughnuts and... Yorkshire pudding??? All mingled together to create the perfect quick and easy dessert.
- 2 tbsp butter
- 100 g plain flour
- pinch of salt
- 3 eggs
- 185 ml milk
- sugar to sprinkle
- 300 g your favourite jam
- 1 tsp vanilla extract
Preheat the oven to 200C.
Place the butter into an 8inch cast iron skillet and stick it in the oven to melt and heat up.
In a bowl, whisk together the flour, salt and eggs, and slowly stream in the milk until you have a creamy, smooth batter.
When the butter in the skillet is hot and bubbling take it out, pour in the batter, and place back into the oven. Bake for 16-18 minutes or until hugely puffed up and blooming out of the pan.
Heat the jam and vanilla in a saucepan to break it down into a smooth warm mixture.
Top the dutch baby with the granulated sugar then the jam and get ready to serve.