If you can’t be bothered standing by a fry pan flipping pancakes to feed the hordes, the Dutch version is for you. A cross between a Yorkshire pudding and a pancake, they are quite impressive to serve. Prepare the batter the night before for a fuss-free brunch the next day. And like regular pancakes, you can get creative as you want with the toppings.
½ cup flour
pinch salt
¼ tsp baking powder
1 tbsp sugar
½ cup milk
3 eggs
1 tsp vanilla extract
30g butter
2 apples, sliced
cinnamon sugar (¼ cup sugar and ½ tsp cinnamon mixed together)
Make the batter ahead of time to allow it to rest. You might even want to do this the night before.
In a bowl mix the flour, salt, baking powder and sugar together. In a smaller bowl whisk the milk, eggs and vanilla together. Then whisk the wet ingredients with the dry to form a smooth batter.
When ready to cook the pancake, preheat the oven to 200°C.
Melt the butter in a 25cm ovenproof frying pan and add the sliced apples. Sprinkle with a tablespoon of the cinnamon sugar and then pour egg mixture over.
Bake in oven for 20–25 minutes until puffed and golden brown.
Serve immediately with more cinnamon sugar, or maple syrup and cream, or yoghurt.
