Dutch pancakes
| Recipe By: | Zola Nene |
Ingredients
- 200 g fresh blueberries, to serve
- Crème fraîche, to serve
- honey, to serve
- 70 g castor sugar
- 4 nectarines, quartered
- 4 tbsp castor sugar
- 1 cup cake flour
- 1 cup full cream milk
- 4 Woolworths free range eggs
- 2 tbsp canola oil
- 60 g Butter
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Cooking Instructions
- Preheat oven to 200°C.
- Place butter and oil into individual baking dishes then place into the oven for 3 minutes to heat up.
- In a bowl, whisk together the eggs, milk, flour and sugar until smooth.
- Remove from the oven and swirl to coat the pan in the oil and butter.
- Quickly pour in the batter and return to the oven immediately.
- Bake for about 15 minutes or until the sides have puffed up and the edges are golden and crisp – do NOT open the oven during cooking as this will cause the pancake to collapse.
- Sprinkle castor sugar over the nectarines and leave to sit for 5 minutes.
- Heat a griddle pan, then grill the nectarines until caramelized on the edges.
- Place the nectarines into the center of the pancake, scatter over some blueberries, top with a dollop of crème fraiche and a drizzle of honey – serve immediately.
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