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Baker: Susie
Makes: 1
Prep time: 10 minutes
Bake time: 15 minutes
Total Time : 25 minutes
Flours used: Strong White Flour

Method

Preheat the oven to 230 degrees fan.
The pancake needs to be baked on the middle shelf WITHOUT a shelf above it so it can rise.
Place the butter in the pan and put in the oven to melt the butter and heat the pan.
Blend the remaining pancake ingredients in a blender or mix well by hand.
Take the pan out of the oven and immediately pour the batter in and put it back into the oven. Bake for approximately 15 minutes until golden brown and well risen.
Serve immediately with fresh fruit and creme fraiche topping.

Thank you Susie from the Cotswold Baking Workshop for this delicious recipe

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Strong White Flour

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Dutch Baby Pancake

Name: Dutch Baby Pancake
Cook time: 15 min
Ingredients: 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; 250ml creme fraiche; Squeeze of fresh lemon juice; 20g icing sugar; Berries

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.