There's lots to love about a Dutch baby pancake – its heft, its speed, its exquisite fluffiness. Add a generous drizzle of warm honey, tricked up with limoncello, and you have a very satisfying dessert indeed. You can prepare this one ahead of time – mix the batter, cover loosely, and set aside at room temperature until you're ready pull it all together.
- 80 gm melted cultured butter
- 150 gm (1 cup) plain flour
- 4 eggs
- 330 ml (1⅓ cups) milk
- 1 tsp finely grated lemon rind
- 175 gm (½ cup) honey
- 125 ml (½ cup) limoncello
- 2 tbsp lemon juice
- 1 scoop lemon gelato, to serve
- 2 green apples, thinly sliced
- 1 tbsp pistachios, finely chopped
- Fresh honeycomb and baby lemon balm leaves (optional), to serve
- 1Preheat oven to 220°C. Melt 40gm of the butter then place in a blender with flour, eggs, milk, lemon rind and a pinch salt and blend until smooth.
- 2Heat a 22cm (base measurement) heavy-based ovenproof skillet or frying pan over medium heat. When pan is very hot, add remaining butter and swirl to coat. Working quickly, pour batter into pan and place in oven. Bake until puffed and golden (20-25 minutes).
- 3Meanwhile, combine honey, limoncello and lemon juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced slightly (3-4 minutes). Remove from heat; set aside to cool.
- 4Serve Dutch baby immediately, topped with scoops of gelato, apple slices, pistachio, honeycomb and lemon balm leaves, then drizzle over syrup.