Dutch Baby Pancake with Salted Caramel

Name: Dutch Baby Pancake with Salted Caramel
Prep time: 25 min
Total time: 50 min
Yield: 2
Cuisine: Dutch
Ingredients: 250ml fresh cream; 3 Tbsp. dark brown muscovado sugar; a pinch of flaked sea salt; 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

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Serves
2

Prep time
25 mins

Cooking time
25 mins

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.