RECIPE: Mixed berry baked pancake

In late winter I find myself dreaming of summer berries, and thank my thoughtful self for the berries picked and frozen in the warmer months just for times like this.

This baked pancake (aka Dutch baby) is fun to make for a simple weekend breakfast, and is also easy to make on a weekday morning. It is basically a thin pancake batter poured into a hot pan, topped with berries and baked in the oven. This is an occasion where I do recommend using the fan function, if you have the option, to retain oven heat when opening the oven door to add the batter and berries. The result is a light and puffy baked pancake that is served as hot wedges rather than as individual pancakes.

Serves 3-4

INGREDIENTS

3 free-range eggs
2 tbsp maple syrup or sugar
1 cup (150 g) plain white flour (wheat, spelt, or gluten-free flour mix)
1 tsp baking powder
200 ml milk
pinch of salt
30 g (2 tbsp) butter
1 cup (120 g) frozen blueberries
and/or blackberries

TO SERVE

Maple syrup
Natural unsweetened yoghurt 

1.  Preheat the oven to fan 200°C (non-fan 220°C).

2.  Place a heavy-based frying pan (such as a cast-iron skillet) with a heatproof handle in the oven to preheat. (If you haven’t got a heatproof pan, use a shallow baking dish or cake tin, about 25 cm square or round.)

3.  In a mixing bowl, whisk together the eggs and maple syrup or sugar. Sift over the flour, baking powder and salt and stir to combine. Gradually add the milk, stirring between each addition, until a thin batter is achieved – but don’t over-mix. Rest the batter while the oven heats.

4.  Once the oven is hot, open the door and add the butter to the pan. Wait 2 minutes, then open the oven door again and quickly pour the batter into the pan and scatter over the berries. Work quickly here so that the oven door isn’t open too long.

5.  Cook for 15 minutes, then check if the pancake is baked through, giving it another 2–3 minutes if needed.

6.  Serve immediately, cut into wedges, with maple syrup and yoghurt.

Recipes extracted from The Homemade Table: Seasonal Recipes, Preserves and Sourdough by Nicola Galloway, published by Potton & Burton, RRP: $59.99.