Mixed Berry Baked Pancake
This baked pancake (aka Dutch baby) is fun to make for a simple weekend breakfast. 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 fan bake, if you have the option, to retain the 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 individual pancakes.
Ingredients
- 3 eggs
- 2 tablespoons maple syrup or sugar
- 1 cup (150g) plain flour (can use gluten-free flour)
- 1 teaspoon baking powder
- 200 ml milk
- Pinch of salt
- 30 g butter
- 1 cup frozen blueberries and/or blackberries
Instructions
- Preheat the oven to 200°C fan bake (220°C standard oven).
- Place a heavy-based frying pan (such as a cast-iron skillet) with a heat-proof handle into the oven to preheat.
- In a mixing bowl, whisk together the eggs and maple syrup. Sift over the flour, baking powder and salt and combine. Gradually add the milk until a thin batter is achieved. Don’t over mix. Rest the batter while the oven heats.
- Once the oven is hot, open the door and add the butter to the pan. Wait two minutes, then open the oven again and quickly pour the batter into the pan and scatter over the berries. Work quickly here, so the oven door isn’t open too long. Cook for 15 minutes, then check if the pancake is baked through, giving it another two to three minutes, if needed.
- Serve immediately, cut into wedges with maple syrup and yoghurt.