Pancakes are not just pancakes anymore. We have the micro pancake cereal, the overgrown souffle pancake and a growing appreciation for the crepe-like South African pannekoek and the crumpet like American styled flapjack.
Expand your pancake repertoire with this delicious Dutch Baby, the perfect fruity sweet treat.
- 125 g (½ cup) butter
- 500 ml (2 cups) milk
- 4 eggs
- 5 ml (1 tsp) vanilla essence
- 330 ml (1 ⅓ cups) cake flour, sifted
- 65 ml (4 Tbsp.) sugar
- to serve: 1 x 410g can Rhodes Quality Peach Slices in Syrup, drained
- 1 x 115 g Rhodes Quality Granadilla Pulp cup
- Place the butter in a large ovenproof baking dish. (approx. 30 x 20 cm)
- Place the baking dish in an oven preheated to 180° C to melt.
- Place the milk, eggs, vanilla, flour, and sugar into a blender and process for 1-2 minutes to blend. When the butter is completely melted pour the batter over a metal spoon into the baking dish. Bake the Dutch Baby for 30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
- Remove from oven.
- Spoon the Rhodes Quality Peach Slices and a few teaspoons of the Rhodes Quality Granadilla Pulp cup over the top of the pancake and serve immediately.
YOU MIGHT ALSO LIKE:
This delightful creation could be called an anti-cheesecake as it is almost opposite to a traditional cheesecake.
If your body clock tells you it’s the weekend, then we want to make the weekend even longer with the comfort of freshly baked protein muffins.
One of the sweetest things about the festive season is spending time with our nearest and dearest. Get busy in the kitchen baking these fun Christmas tree cupcakes with the kids.
Cookies are a treat for all ages. Fill your cookie jars for gifting, keeping and snacking with these decadent peanut butter cookies perfect for dunking. Ingredients: 250g butter 500ml sugar 2 eggs, whisked 125ml peanut butter 10ml bicarbonate of soda […]
A decadent chocolatey take on the traditional Malva pudding is the perfect end to a festive or Christmas lunch serve with vanilla ice cream and nuts or give it a citrusy twist with sprinkles of orange zest before baking for an extra festive treat.
Please rate this recipe
Recipe and images courtesy of Rhodes Quality Foods