Dutch Baby Pancake
- 20g unsalted butter
- 100g plain flour
- 50g einkorn flour (see Cook’s Note)
- 120ml whole milk
- 2 eggs
- 30g caster sugar
- ¼ nutmeg, grated
- ½ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- 4 tablespoons crème fraiche
- 1 punnet fresh raspberries
- 4 teaspoons pistachios, crushed
- 2 tablespoons honey
Pre-heat the oven to: 200°C/ Fan 180°C/ Gas Mark 5.
Grease the inside of a 23cm Signature Skillet with all of the butter and place into the oven to pre-heat and to melt the butter. Do not allow the butter to burn.
Sift the flours into a mixing bowl. Blend the flour, milk, eggs, sugar, nutmeg, cinnamon and black pepper together until smooth.
Pour the batter into the pre-heated skillet. Place the skillet back into the oven to bake for 20 minutes or until puffed up and golden brown.
To serve, spoon in the crème fraiche and scatter with the raspberries, crushed pistachios and honey. Serve immediately.