Dutch Baby Pancakes | GCBC x LIGHTHOUSE BAKING

Recipe by: Adrian Richardson
Time: 20 minutes
Serves: 6-8
Ingredients:
3 eggs, room temperature
100g plain flour
150g warm milk
1 tbsp caster sugar
1 tsp vanilla paste
A pinch of nutmeg
1½ tbsp ghee
To Serve
Berries of your choice, macerated with sugar and mint
Whipped cream
Maple syrup
Icing sugar
Gelato or ice cream
Method:
Preheat the oven to 220°C.
In a large bowl, place in eggs, flour, milk sugar, vanilla and nutmeg.
Whisk to combine until there are no lumps.
Heat a pan on medium-high heat.
Add ghee and swirl around until the ghee has fully melted.
Pour the batter into the middle of the pan.
Gently swirl to ensure the batter reaches the edges.
Place into the oven and bake for 15 minutes or until the edges have puffed up and are golden brown.
Place in the macerated berries and cream, drizzle with maple syrup and dust with icing sugar.
Serve with gelato.