I love a good pancake, in fact crêpes, drop scones, Yorkshire puddings, beignets, churros, doughnuts, I am partial to pretty much anything made from batter and to be fair, there isn’t much that can’t be improved by the addition of batter in one form or another. In fact, Nottinghamshire has a long tradition of batter puddings, so I like to think I am upholding the local culinary traditions…
In the course of looking for alternative Christmas desserts for an article, I came across these Dutch-style oven-baked pancakes – sort of a cross between a pancake and a Yorkshire pudding. With some seasonal roasted plums (I think rhubarb would work just as well) they make a perfect winter pudding. Serve with some good quality vanilla ice-cream.
Oven Baked Dutch Baby Pancakes with roasted Plums and Cinnamon
(You will need 2 small cast iron frying pans for this, I actually used a traditional blini pan, which worked perfectly)
• 20g butter
• 2 large eggs
• 100ml single cream
• 120ml milk
• 100g plain flour
• 30g golden caster sugar
• Half tablespoon cinnamon
• 3 plums
• Juice of half an orange
• 2 tablespoons golden caster sugar
1. Preheat oven to 200C, heat up a baking sheet
2. Halve, destone and slice plums into wedges, place in a roasting tin, squeeze over the juice and toss them in the sugar. Roast for 20 mins until soft.
3. To make the batter, whisk together the eggs, cream, milk and flour until smooth
4. Melt butter in the cast iron frying pans, and then divide and pour in the batter. Place in the oven on the baking sheet and cook for 20 mins until golden brown and puffed up.
5. Serve sprinkled with sugar, cinnamon and plums