Dutch baby pancake

Dutch pancake Easy Food
Serves 1
Knob of butter
1 large egg, beaten
60ml milk
¼ tsp vanilla extract
½ tsp lemon zest
30g plain flour

To serve:
Fresh lemon juice
Icing sugar
Fresh berries
Syrup, or honey

  1. Preheat the oven to 240˚C/220˚C fan/gas mark 9. Place the butter into an ovenproof frying pan (a 13cm pan works well) and set into the oven to melt.
  2. Meanwhile, whisk together the remaining ingredients until smooth.
  3. When the butter is foaming, swirl it around the pan to coat evenly.
  4. Pour in the batter and place back in the oven. Bake for 10 minutes until puffed and golden brown.
  5. Remove from the oven and squeeze over a bit of lemon juice. Top with icing sugar, fresh berries and a drizzle of syrup or honey.

Per serving: 359kcals, 22.8g fat (12.6g saturated), 26.7g carbs, 3.5g sugars, 11.6g protein, 0.9g fibre, 0.215g sodium