Baked Pancake

Good morning. Whenever we go to Lake Nakuru, it is usually a day-trip affair with visitors. On this occasion however, we stayed at Naishi Guest House run by the KWS for my parents-in-law’s 40th anniversary.  The husband got some amazing shots at sunrise.

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And about food matters, I finally got round to making a Dutch Baby a.k.a German Pancake.  It is really simple to make and tastes amazing.  Thank you Tanja for introducing me to this deliciousness!

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So this is how it went down.  The first time was a fail (I messed up the quantity of mala/buttermilk).  The second time a success (yay).  The third a fail (I’m sure it can be made with mala/buttermilk, but it barely puffed up).  So I stuck to the second recipe.

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Place an 8 inch cast iron pan (pie dish or any shallow glass baking dish) in your oven and heat the oven to 200ºC for about 5 minutes.

In a bowl (or blender) whisk the ingredients until well-combined.

The pan is insanely hot at this point so remove from the oven with mitts.  Throw in two tablespoons of butter and watch it sizzle into melted goodness.

Pour the whisked ingredients in the middle of the pan and return to the oven to bake for 16-18 minutes.

It poofs magnificently.  But once it is out the oven, it deflates rapidly.

The taste though—creamy, custardy, crisp edges, soft and chewy—yum!

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Now since this is a breakfast post, some more sunrise game park shots.

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Baked Pancake


Ingredients

  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 2 Tablespoons sugar
  • 1 cup milk (boil with cardamom to infuse the flavour as an option)
  • 2 eggs
  • 1 teaspoon vanilla

Directions

Place an 8 inch cast iron pan or a shallow glass baking dish in the oven and heat the oven to 200ºC/400ºF for about 5 minutes.

In a bowl mix in the 1/2 cup flour, 1/4 tsp salt, 2 Tablespoons sugar, 1 cup milk, 2 eggs and 1 teaspoon of vanilla.  Whisk until well-combined.  Or blend all the ingredients.

The dish/pan is insanely hot at this point so remove carefully from the oven with mitts.  Throw in two tablespoons of butter and watch it sizzle into melted goodness.

Pour the whisked ingredients in the middle of the pan and return to the oven to bake for 16-18 minutes.

It poofs magnificently!!  But once it is out the oven, it deflates rapidly.

Enjoy this creamy, custardy, crisped edge pancake with some chopped bananas, or mango chunks sprinkled with lime.


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4 Comments Add yours

  1. Jeni says:

    I tried th lemon cake in a cup and while it wasn’t puffy, it was delicious and perfect size. Are a big cake, eat a big cake ☹️

    Liked by 1 person

    1. Hahaha. Those are Musa’s thoughts exactly! He doesn’t get the mug cake concept.
      My first attempt was not as puffy …. I think it was the third attempt that I felt I got it.
      I don’t know about that coconut cream pie in a cup though …. 😀 Will look into that!

      Like

  2. DaleAnn says:

    I also got this recipe from Tanya! I think the vanilla is what gives it such a good custard taste. Any serving suggestions for this?

    Liked by 1 person

    1. I agree! It must be the vanilla.
      Tanja serves it with different berries (so pretty). Sadly can’t get that in Kenya, so it’s usually bananas or mangoes for us.

      Like

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