"A Dutch baby pancake - aka German pancake - is made with an eggy pancake batter that's baked in a skillet and rises to brilliant heights," says Stone. "I love to serve it with lemon curd and clotted cream, but any tangy citrus curd would work well. Try grapefruit or mandarin curd, or dollops of marmalade instead."
- 6 eggs
- 185 ml lukewarm milk (¾ cup)
- 60 ml lukewarm thickened cream (¼ cup)
- 75 gm unsalted butter, melted
- 115 gm plain flour
- 35 gm icing sugar, plus extra for dusting
- Zested lemon rind and clotted cream, to serve
- 2 eggs
- 35 gm caster sugar
- 80 ml lemon juice (⅓ cup)
- 70 gm unsalted butter, diced and softened
- 1For lemon butter, whisk eggs, sugar and juice in a bowl to combine, then place over a saucepan of simmering water and whisk until light, fluffy and thick enough to coat the spoon (4-5 minutes). Remove from heat, stand to cool for 5 minutes, then whisk in butter, cover and refrigerate to chill and set (1 hour). Lemon butter can be made up to 5 days ahead and kept covered and refrigerated.
- 2Preheat oven to 200C. Whisk eggs in a blender until frothy (1-2 minutes). With motor running, stream in milk, cream and 45gm butter, and blend until smooth. Add flour, sugar and ¼ tsp sea salt flakes and blend again until smooth.
- 3Heat a 30cm cast-iron or ovenproof non-stick frying pan over medium-high heat. When pan is
very hot, add remaining butter and swirl to coat. Pour batter into pan, immediately transfer to the oven and bake until Dutch baby is puffed and browned around the edges (20-25 minutes). Dust with icing sugar, scatter with lemon rind and serve immediately with lemon butter and clotted cream.