Sweet and Savoury Dutch Baby Pancake
Sweet and Savoury Dutch Baby Pancake
Ingredients
- 4 eggs
- 1 tbsp sugar
- ½ tsp (2.5 ml) sweet clover extract or ¼ tsp (1 ml) vanilla
- ¼ tsp salt
- ⅔ cup (100 g) unbleached all-purpose flour, sifted
- ⅔ cup (150 ml) milk
- 2 tbsp unsalted butter
- 3 tbsp (45 ml) honey
- 3 small peaches, ripe but firm, pitted and cut into wedges, wedges halved
- 3 figs, stems removed, cut into slices lengthwise
- ½ cup (125 ml) ricotta cheese
- 6 slices prosciutto, torn in half
- 2 tbsp roasted thinly sliced almonds
- Icing sugar, for dusting
- A few lemon balm leaves
Instructions
- Place a 9-inch (23 cm) cast iron skillet on the middle rack of the oven. Preheat the oven to 450°F (230°C).
- In a bowl, whisk together the eggs, sugar, sweet clover extract and salt. Gradually whisk in the flour until the mixture is smooth. Stir in the milk.
- Once the oven and skillet are preheated, remove the skillet from the oven. Melt the butter in the skillet and pour in the pancake batter. Bake for 15 minutes or until the pancake is puffed and nicely browned.
Sweet and Savoury Dutch Baby Pancake