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.
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. We are adding more courses in 2022. Check us out!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 200 Grams eggs (aprox 3 large)
- 1 Piece Pink Salt Flakes BUY
- 200 Grams bakers flour
- 350 Grams buttermilk
- 75 Milliliters iced water
- 40 Grams Butter or more as needed BUY
- 100 Grams Creme Fraiche (homemade) Recipe
- 2 Teaspoons Vanilla Bean Paste BUY
- 250 Grams mixed berries of choice
- 80 Grams Raw Caster Sugar BUY
- A splash pink champagne
- icing sugar to finish
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.
Place a cast iron frying pan with a dollop of butter into the oven and preheat to 220°C fan forced.
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
Stir the creme fraiche and 1 tsp of the vanilla together in a small bowl. Set aside.
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.
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.