Vanilla Bean Dutch Baby with Ginger Berry Salad
 
 
Author:
Serves: Serves 2, generously
Ingredients
  • 1oz (25-30g) butter
  • ⅔ cup (100g) plain flour
  • 2 tbsp sugar
  • pinch of salt
  • 3 eggs
  • 1 vanilla bean, seeds scraped (or 1 tsp vanilla bean paste / 2 tsp vanilla extract)
  • ¾ cup (185ml) milk
For the berries:
  • 2 tbsp icing sugar (aka powdered sugar)
  • 3 tbsp water
  • 2-3 thick slices of fresh ginger
  • 1 cup strawberries, hulled and chopped
  • small handful raspberries
  • small handful of redcurrants, taken off the stem
Instructions
  1. To make the dutch baby, preheat the oven to 200C (400F). Place the butter into an 8 or 9 inch cast iron pan (or a similar sized baking dish), and place in the oven to heat up.
  2. In a medium bowl, whisk together the flour, sugar and salt. Whisk in the eggs and vanilla seeds, followed by the milk, making sure there are no lumps.
  3. When the butter in the pan has melted, carefully remove the pan from the oven, pour in the batter, and place it straight back in.
  4. Bake for 18-–20 minutes, or until puffed up and golden.
  5. While the pancake is baking, place the sugar, water and ginger for the syrup into a very small saucepan and stir together. Place over a low heat, until the liquid turns clear and just bubbles up. Place the berries into a serving dish, and pour over the syrup, then chill in the fridge.
  6. When the pancake is ready, it will be puffy and huge, and golden - crisp at the edge, and custardy at the bottom. Slice into wedges, top with plenty of berries and syrup and dig in!
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2015/12/vanilla-bean-dutch-baby-with-ginger-berry-salad.html