Dutch pancake

I love this recipe as it's perfect when you are time poor and feel like its a pancake kind of day. As I'm on my last legs of my pregnancy, everyday is a pancake kind of day.

This pancake is baked at high temperature in a skillet where it puffs up in the oven then settles down as it comes out. Typically served with a dusting of icing sugar, whipped cream and lemon wedges on the side. It's so delicious.

I love to whip this pancake up and throw whatever fresh fruit I have in the fridge. Today's option was juicy sweet figs.

Makes 1 large pancake

Ingredients

3 eggs
1/3 cup of milk
1/3 cup yoghurt
2 tbs sugar
1/4 tsp salt
1/2 tsp vanilla paste
1/2 cup of plan flour

1 tbs of melted butter for the pan

Method

1. Preheat the oven to 250 degrees Celcius.

2. With a mixer beat the eggs, adding the milk, yoghurt, sugar, salt and vanilla until sugar has dissolved.

3. Add flour and mix until smooth.

4. Use an ovensafe frypan and coat the bottom of the pan with the melted butter.

5. Pour batter into the pan and bake for 15 minutes or until golden brown on top and dark brown around the edges. (Pancake will rise whilst cooking and deflate once removed to cool.)

Beware the frypan handle is HOT. Use oven mitts to handle the hot handle or else you'll burn your palms. Something I haven't forgotten in a hurry.

6. Loosen the pancake around the edges with a couple of shakes of the frypan and slide out of the pan onto a plate.

7. Serve with fresh fruit, a squeeze of lemon and a sprinkling of icing sugar.

Handy hints
You can substitute 1/4 cup of yoghurt with thickened cream which will still give you a fluffy texture. But as I have yoghurt in my fridge at all times, this is what I use.

Puffed fruit pancake

This is a family favourite especially for a lazy morning start on the weekend. As my boys have a hearty appetite, this is a great pudding like pancake to keep their hunger at bay til lunch. This dish is fabulous with any fruit. I've tried it with Granny Smiths apples, peaches, nectarine and with great results.

Serves 4

Ingredients

50g butter
6 white flesh nectarines, cut into half and then into thirds again (can use any fruit in season)
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
90g plain flour
pinch of salt
1 teaspoon finely grated lemon zest
1 tablespoon sugar
3 eggs
185mL milk

To serve

Greek yoghurt (for a treat for the kids, I serve this up with a swirl of maple syrup or honey)

Method

1. Preheat the oven to 220 degrees Celcius,
2. Melt the butter in a 25 cm frying pan with an ovenproof handle.
3. Add fruit and cook for 5 minutes over medium heat.
4. Add brown sugar, vanilla extract and lemon juice and cook. Shake pan occasionally until sugar has dissolved.
5. Mix flour, salt, lemon zest and sugar together in a large bowl.
6. Make a well in the centre and slowly add eggs and milk, whisking lightly to combine. (Don't worry about the lumps that form)
7. Pour batter even over the fruit (it's fine if the fruit shows through).
8 Place the pan in the oven for 15 minutes until puffed and golden.
9. Serve immediately with yoghurt.