Dutch Baby Pancakes with Slow Roasted Champagne Berries

Serves 4 Prep Time 10 minutes   Cook Time 15 minutes   Rated: Print
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Call it lunch, no judgement from me. It also is great as breakfast on a lazy weekend of course. When ever you make this, whenever you eat it. YUM.

I keep saying it, but I do love my cast iron pans. Thanks to Lodge Cast Iron Australia for supplying them to me. Although they are heavy there are literally the next best thing in my kitchen after the Thermomix. If you are fresh out of cast iron for this recipe, I suggest you invest...but if not, you need a decent frying pan and heat it to as high as you dare. You will then get the Dutch Baby result we are seeking. These pancakes puff up and hug the filling! Perfect. Slice them into wedges or get individual pans for a really easy way to serve them. Lodge do all sorts of sizes. YUM.

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Need

Do

1  

Place all the batter ingredients except iced water and butter into the Thermomix bowl and blend on 20 sec/speed 8. Allow to rest while you preheat the oven.

2  

Place a cast iron frying pan with a dollop of butter into the oven and preheat to 220°C fan forced.

3  

When the pan and oven are heated, add the iced water to the batter and blend until well mixed. Working as quickly as possible, to preserve the heat of the oven and pan, pour enough batter into the frying pan to cover the base completely. Return to the oven for 15 minutes until puffed and golden

4  

Stir the creme fraiche and 1 tsp of the vanilla together in a small bowl. Set aside.

5  

Remove the pancake from the oven, spread a few tablespoons of the vanilla creme fraiche mixture on the pancake. Top with berries and dust with icing sugar. Serve immediately.

6  

To slow roast the berries, place them into a shallow baking dish with the caster sugar, remaining vanilla and champagne. Cook in a 160°C oven for 10-15 minutes before topping the Dutch Baby with them as described. These can be pre-made up to a week in advance.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

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