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Dutch baby pancake with blueberries
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3 British Blacktail Medium Free Range Eggs
100g plain flour
2 tbsp Billington’s Golden Caster Sugar
½ tsp vanilla extract
125ml Alpro Almond Unsweetened
2 tbsp vegetable oil
2 x 225g packs blueberries
½ lemon, pared zest and juice
4 scoops Alpro Almond Salted Caramel Ice Cream
1. Preheat the oven to 220°C, gas mark 7 and put a small ovenproof frying pan (about 20cm) into the oven to heat up while you prepare the batter.
2. In a large bowl beat together the eggs, flour, 1 tbsp sugar and vanilla, then gradually whisk in the almond drink to make a smooth batter. Remove the pan from the oven (being sure to protect your hands) and place over a low heat. Add the oil, pour the batter in and immediately return to the oven. Bake for 20-25 minutes until puffed up and golden.
3. Meanwhile, put the blueberries, lemon zest and juice, and the remaining sugar into a small saucepan. Heat gently for 5-10 minutes until the blueberries are starting to break down and release their juices.
4. Serve the pancake cut into wedges with some of the compote and the ice cream spooned on top, with the remaining compote on the side.
Typical values per serving:
This recipe was first published in February 2020.