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Dutch Baby Pancake
Ingredients
For the pancakes:
for the berry compote:
Preparation
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In a saucepan over medium heat, add the maple syrup and rhubarb. Bring to a gentle simmer and cook for 5 minutes. Add the strawberries and cook for another 3 to 5 minutes, until they are just tender. Turn off the heat and stir in the lemon zest and a pinch of salt. Transfer to a jar and refrigerate until ready to use.
Preheat your oven to 220°C and place a 20- to 23-cm cast-iron skillet in the oven to preheat. You can also use a cake pan or a similar oven-safe baking dish. Make sure the skillet is very hot before adding the batter.
Add Just Egg, flour, milk, maple syrup, nutmeg, vanilla, and salt to a blender and blend until smooth. If you don't have a blender, simply whisk the batter thoroughly in a large bowl. Let the batter rest for 15 to 20 minutes.
Once the batter has rested, remove the hot pan from the oven and add 2 tablespoons of butter. Swirl the pan to spread the butter, then pour in the batter. Bake the pancake for 15 to 20 minutes, until the edges are browned and the center has risen and is firm. Depending on your oven, it may need an additional 3 to 5 minutes.
Cut the pancake right in the pan or on a cutting board, add toppings, and serve it warm.
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Content: 340 Milliliter (€14.68* / 1000 Milliliter)