My favourite new tradition: Saturday morning pancakes, since James has moved in every Saturday’s breakfast has been pancakes and I am not complaining. They’ve been a different type of pancake each time too, I wonder how many varieties are out there?
Today’s pancake variety was Dutch pancakes, these are baked in the oven and you have one very large and delicious pancake to yourself. I stumbled across these in (no surprises here) ‘A Homemade Life – Molly Wizenberg‘ and made a mental note to try them soon and low and behold a Saturday appeared in my week just begging me to make them. What are the chances?!
Ingredients: (Makes 2)
- 30g of unsalted butter
- 4 large eggs
- 0.5 cup of plain flour
- 0.5 cup of single cream
- 0.25 tsp of salt
- Preheat the oven to 220°C.
- Put the butter in two 8-10 inch skillets/pie or tart dishes and put them in the oven just to melt the butter, then use a pastry brush to make sure they are well covered inside.
- In a bowl mix the eggs, flour, cream and salt until well combined, preferably with an electric whisk.
- Pour half the mixture into each skillet/dish and bake for 18-25 minutes, until the edges are risen and golden and the middle is set. These pancakes rise in a bowl shape, great for filling with the topping of your choice, as shown above. The example above is maple syrup and unholy amounts of bacon, topped with cinnamon sugar. Amazing.