DUTCH PANCAKE WITH BLUEBERRIES

Although known as Dutch baby pancake, the recipe originates from the German American community, so not Dutch at all. The pancakes are baked and served in cast-iron frying pan rising to a wonderful puffy height around the edges. For some tanginess, goat curd has been added to the eggy batter to compliment the blueberries.

makes one 20cm pancake. serves 2-3.

3 extra large free range eggs

60ml (¼ cup) full-cream milk

2 tablespoons Main Ridge Dairy goat curd

½ teaspoon vanilla extract

60g (⅓ cup + 1 tablespoon) Tuerong Farm winter white flour

1 tablespoon castor sugar

pinch of sea salt

30g unsalted butter

½ cup blueberries (if frozen, thaw before using)

icing sugar, for dusting

Heat oven to 200°C (180°C fan-forced). Have ready a 23cm -25cm cast-iron frying pan.

Whisk the eggs in a medium size bowl until light and frothy. Continue to whisk while adding the milk, goat curd and vanilla extract until smooth. Add the flour, sugar and salt and whisk until smooth. Set aside for 10 minutes.

Meanwhile, place the frying pan in the centre of the oven and heat for 10 minutes. Working quickly and carefully, using oven mits, remove the hot frying pan from the oven, then add the butter, swirling the pan to coat the sides with the melting butter. Quickly pour the batter into the hot pan and sprinkle the blueberries over the centre. Transfer to the oven. Bake for 18-20 minutes, until the pancake is golden and puffed around the edges.

Dust with icing sugar. Cut into wedges and serve immediately with lemon wedges. The pancake will deflate as it cools.

Recipe by Fiona Hammond, August 2022