Happy Mardi Gras Day!
Happy International Pancake Day!
For 2015, I’m celebrating International Pancake Day; mostly because I love pancakes, and maybe a little because I ran out of time and didn’t make king cake or crostoli. Soon…
I’ve always loved pancakes, and I would have them quite regularly if those I lived with liked them more. How can people not be fans of pancakes??? Although, even they have to admit that they did like the cinnamon apple pancakes that I made recently. And they loved the hazelnut and banana dutch baby pancake I made to celebrate the most important pancake day of the year.
Dutch baby pancakes, also known as a German pancake or a puffed pancake, are a larger, sweet and tasty breakfast version of popovers or Yorkshire puddings that have the consistency of a think pancake. Don’t be put off by the description… they have been around since the early half of the 1900s and they are a lovely and theatrical morning treat in the way that they rise and puff up in the frying pan.
Today may be International Pancake Day, but this whole week is Pancake Week, so make sure you get your fair share of pancakes, whether it be for breakfast, lunch or dinner.
Hazelnut and Banana Dutch Baby Pancake
- 20g butter (coarsely chopped)
- 3 eggs
- 185ml milk
- 90g plain flour
- 20g hazelnut meal
- 3 teaspoons caster sugar
- ½ teaspoon nutmeg (freshly grated)
- Finely grated rind of 1 lemon
- Icing sugar
- 1 banana (thickly sliced)
- 2 scoops honey-malt, caramel, toffee or vanilla ice cream
- Honey or maple syrup to taste (optional)
- Coarsely chopped roasted hazelnuts (optional)
- Preheat oven to 200°C. Place butter in a 22cm-diameter ovenproof frying pan and place in oven until butter melts and pan is very hot, about 3 to 4 minutes.
- Meanwhile, mix eggs, milk, flour, hazelnut meal, sugar, nutmeg and lemon rind with a whisk, immersion blender or in a food processor until smooth and combined.
- Carefully pour the batter into the hot pan and immediately return the pan to the oven. Bake until puffed and golden, around 20 to 25 minutes. The pancake is ready when the sides have risen and the centre is firm but springy to the touch.
- Serve hot, dusted with icing sugar and topped with banana, honey-malt, caramel, toffee or vanilla ice-cream, and honey if using, and then scatter with roasted hazelnuts.
Recipe from the Australian Gourmet Traveller website.