With reasonably priced raspberries in plentiful supply over the last few weeks, I've been buying up and freezing them for the cooler months. Always having frozen and canned fruits, together with an assortment of nuts (such as market fresh hazelnuts), on hand is a good idea for those evenings when my Peter asks me if I've made anything for dessert. Pancakes are among his favourites and can be quite literally whipped up in minutes.
The thing I love about a Dutch baby pancake is that you start it in a hot cast iron pan on the stovetop and then pop the pan into a preheated hot oven to finish off. Dust the pancake with icing sugar before serving, and you've got dessert in a dash! If, like my man, you love sweet things in the form of pancakes, you might also enjoy my recipes for blueberry Dutch baby pancake with white chocolate; or my Poffertjes or little Dutch pancakes.
RASPBERRY DUTCH BABY PANCAKE WITH HAZELNUTS
1-tablespoon caster sugar
1/2 cup milk
2/3 cup plain flour
1 teaspoon vanilla extract
2/3 cup fresh raspberries
2 tablespoons hazelnuts, lightly toasted, chopped
icing sugar, for dusting
1-2 level tablespoons unsalted butter
Preheat your oven to 200 degrees C (fan forced) or 220 degrees C (for an older, slower oven). Whisk the eggs and sugar in a Pyrex bowl, then mix in the milk, flour and vanilla extract. Whisk until smooth. Gently fold in the raspberries.
Meanwhile, heat a 9-10 inch cast iron skillet and melt the butter quickly, allowing it to turn 'nut brown' (taking care not to burn it), then pour in the pancake batter. Sprinkle the hazelnuts over the top.
Now, pop the skillet into the hot oven and bake the pancake for 15-20 minutes until the edges curl and it has puffed up and is golden brown. Remove from the oven onto a trivet. Dust with icing sugar and serve. Note: the pancake will deflate quickly, so best to serve it immediately. However, it is also delicious when cool. This will serve 4-6.
So tell me dear readers, do you crave something sweet at the end of a meal? And do you keep a stock of ingredients especially for those times? Thank you for taking the time to leave me a comment. I do love hearing from you xo
Hello. I'm Liz, a writer, cook and traveller based in Canberra, Australia.
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NB: I use Australian standard measuring cups and spoons in my recipes.