A few weeks ago, I posted a recipe for a savory Dutch baby pancake with Gouda, crispy bacon and a fried egg. You can check the recipe by clicking here. Yesterday I made this sweet version of it with a slice of pineapple baked in the middle and topped with more fruit. Perfect weekend breakfast.
This recipe is for 1 pancake.
For the batter:
½ cup of milk
¾ cup of all-purpose flour
2 tablespoons of butter
Pinch of salt
1 teaspoon of vanilla essence
1 tablespoon of sugar
1 very thin slice of fresh pineapple
1 peach, thinly sliced
A few red currants
A few blueberries
Preheat the oven to 230C/446F with a cast iron skillet inside.
Place the eggs, milk, flour, vanilla, sugar and salt in the blender and blend until smooth. Leave the batter in the blender.
Take the hot skillet out of the oven and add the butter. Place it back in the oven until the butter melts, this will only take about 1 minute. Take the skillet out of the oven again. Swirl the butter so it coats all the edges of the skillet. Once the skillet is completely coated in butter, pour the remaining melted butter into the blender with the rest of the pancake batter. Blend until everything is combined.
Add the pancake batter into the hot skillet and place the pineapple slice in the middle.
Bake for 15 to 18 minutes until the pancake turns golden and the edges have puffed up.
Serve with the peach slices, blueberries, currants, mint leaves and sprinkle some powdered sugar on top. Eat right away.