40g unsalted butter
100g Matthews Cotswold Strong White Bread Flour
3 medium eggs, room temperature (150g weighed out of the shell)
170ml full-fat milk, room temperature
1 teaspoon vanilla extract
25g caster sugar
1/2 teaspoon salt
Optional toppings
250ml creme fraiche
Squeeze of fresh lemon juice
20g icing sugar
Berries
You will need a heavy-based 30cm pan (ideally cast iron)
This is a super brunch recipe that can be adapted in many ways, try filling with bacon and maple syrup as an alternative. Similar to a giant Yorkshire pudding, only sweet, these are derived from German pancakes made in the US where Deutsch was mispronounced ‘Dutch.’
TOP TIP Success depends on having all of your ingredients at room temperature and the pan searing hot before adding the batter. Serve as soon as it comes out of the oven before it deflates.
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