Dutch Baby Pancake with Salted Caramel
A golden brown popover that’s German in origin, the Dutch Baby makes the perfect statement breakfast or dessert.
Ingredients
- 250ml fresh cream
- 3 Tbsp. dark brown muscovado sugar
- a pinch of flaked sea salt
Dutch Bab Pancake
- 125ml of cake flour, sifted
- 100ml milk
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 3 Tbsp. butter
- 2 Tbsp. icing sugar
- vanilla ice cream, to serve
Method
- In a saucepan, gently heat the cream with the sugar until combined. Reduce until the sauce reaches a syrupy consistency. Add the salt to the sauce just before serving.
- Blend the flour, milk, eggs, vanilla extract and salt until smooth.
- Melt the butter in a Le Creuset Signature Skillet until bubbling and pour in the batter. Place the skillet in an oven preheated to 200°C and bake for 20 to 25 minutes or until puffed up and golden brown.
- To serve, dust liberally with icing sugar, scoop some vanilla ice cream into the centre of the Baby and pour as much Salted Caramel Sauce as desired.
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