Name: Dutch Baby Pancake with Banana and Yoghurt
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 3 eggs; 200 ml whole milk; ½ cup of cake flour; 1 tsp vanilla extract; ¼ tsp salt; ¼ tsp cinnamon powder; 60 g caster sugar; 1 tsp butter; 6 tbsp natural yoghurt; 1 banana - sliced; 1 tbsp crushed pecan nuts; a good glug of maple syrup

AuthorRejane GwynneCategoryBreakfast, Dessert, Dutch, VegetarianDifficultyBeginner

Yields2 Servings

Prep Time5 minsCook Time20 minsTotal Time25 mins

Pancake ingredients

3 eggs

200 ml whole milk

½ cup of cake flour

1 tsp vanilla extract

¼ tsp salt

¼ tsp cinnamon powder

60 g caster sugar

1 tsp butter

Yoghurt and Banana Topping

6 tbsp natural yoghurt

1 banana - sliced

1 tbsp crushed pecan nuts

a good glug of maple syrup

Preheat the oven to 220 degrees Celcius.

Meanwhile, melt the butter on the hob in a 28cm ovenproof frying pan and brush the inside of the pan with the melted butter to prevent the pancake from sticking to the bottom, then leave aside.

Mix all the other pancake ingredients together thoroughly with a hand blender, then pour the mixture into the frying pan and bake in the oven for 20 minutes.

Serve with a dollop of natural yoghurt, sliced banana, maple syrup and crushed pecan nuts.

Ingredients