Dutch Baby Pancakes Recipe
These pancakes are an absolute dream, served with caramelised maple banana, ice cream, and maple syrup. They are also delicious with caramelised peaches or served with fresh berries and nuts.
Ingredients
- 3 eggs
- 125ml milk
- 1 tablespoon Pure Maple Syrup, Amber Rich
- ½ teaspoon vanilla extract
- 70g plain flour
- ¼ teaspoon salt
- 1 tablespoon sunflower oil
- Icing sugar, for dusting
For the caramelised maple bananas
- 1 banana, sliced
- 60ml Pure Maple Syrup, Amber Rich
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 230C, 210C fan, or Gas Mark 7. Place a 9 inch skillet with the sunflower oil into the oven while preparing the batter.
- Whisk all the pancake ingredients together in a bowl, then carefully pour the mixture into the hot skillet. Return to the oven and bake on the middle shelf for 15 minutes, until well risen, golden in the centre, and darker around the edges.
- While the pancake is baking, prepare the caramelised bananas. Heat a frying pan over a medium heat, add the butter and allow it to melt and lightly brown. Add the maple syrup and bring to a gentle boil, then add the sliced banana and cook until caramelised on both sides.
- Serve the pancake immediately with the caramelised bananas, ice cream, a dusting of icing sugar, and extra maple syrup if desired.