Dutch Baby Pancakes with a Swedish Twist

Dutch Baby Pancakes

with a Swedish twist

INGREDIENTS

70g of flour

30g of sugar OR 8g of stevia (for a healthier version) 2,5g of salt (that’s about half a teaspoon, or two pinches)

2 eggs

130ml of milk

A few drops of vanilla extract OR ½ vanilla pod scraped out OR ¼ teaspoon of real vanilla powder

50g of butter

Powdered sugar

Fresh lemon

METHOD

1. Mix flour, sugar/stevia, salt, eggs, vanilla extract/seeds and milk. Ensure it is well mixed, preferably using an electric mixer, to get some air into the very liquid batter.

2. Turn the oven to 190C and leave the batter to rest. It needs about the time it takes an average oven to reach 190C.

3. Put a cast iron pan (I use a simple square metal baking tin) into the oven and heat it up to 190C.

4. Place 50g of butter into the pan while still in the oven.

Keep an eye on it so it doesn’t burn. When a little more than half of it is melted, take the pan out and let the rest of the butter melt outside the oven. This will result in half the butter being browned, getting a nice nutty flavour.

5. Pour the batter into the centre of the pan. The butter will move to the sides and form a glossy ring around the batter.

6. Put the hot pan with the batter into the hot oven. The batter will puff up a lot and then collapse when you take it out, forming nice thick wrinkles.

7. Powder the pancake with sugar and serve with the lemon wedge.