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. High heat. Cold Batter. Lots of butter. Those are my tips. Pancakes for dinner?? Totally.
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The Lazy Sourdough Bakery course now baking.
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Need
-
Batter
- 200 Grams eggs (aprox 3 large)
- 1 Pinch pink salt flakes BUY
- 200 Grams bakers flour
- 350 Grams buttermilk
- 75 Milliliters iced water
- 40 Grams butter or more as needed BUY
-
The Topping
- 100 Grams Creme Fraiche (homemade) Recipe
- 2 Teaspoons French Mustard
- 50 Grams shaved ham slices
- 70 Grams thinly sliced Swiss cheese
- a few broccoli florets, blanched and drained
Do
- 1
Place all 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 mustard together with some seasoning to taste in a small bowl. Set aside.
- 5
Remove the pancake from the oven, add a few tablespoons of the creme fraiche and mustard mixture, top with ham, cheese and broccoli, drizzle with a little more of the creme fraiche and return to the oven for around 5 minutes until golden and cheese has melted. Serve immediately.
