The Dutch Pancake is a hybrid between a pancake, a crepe and a popover. Created by Ali Daly
|1 Dutch Pancake
|2.0-litre Low-Profile Container
Parmesan Dutch Pancake
3 large eggs
2 Tablespoons melted butter
100 g plain flour 100 ml milk 20 g parmesan Salt Pepper 2 Tablespoons melted butter for cooking
160 g cherry tomatoes 2 garlic cloves 3 springs fresh thyme 1 Tablespoon of olive oil
- Two poached or fried eggs to serve
Preheat the oven to 220°C.
Place a cast iron dish into the oven for 15 minutes to preheat. The cast-iron dish needs to be piping hot before adding the pancake batter.
Add all the pancake ingredients into the Vitamix, excluding the parmesan cheese. Blend on a high speed then set aside.
After 15 minutes, remove the cast iron pan from the oven and add 2 T ablespoons of melted butter and place back into the oven for 2 minutes.
Remove the cast iron di sh from the oven, quickly add the pancake batter and sprinkle the parmesan cheese on top. You will need to work quickly as the cast iron dish will lose its temperature fast.
Place the cast iron pan back into the oven and bake for 18– 20 minutes at 220°C.
While the pancake is cooking, prepare the blistered cherry tomatoes. Heat a frying pan with a T ablespoon of olive oil on medium heat.
Add the garlic cloves cut in half, whole cherry tomatoes and fresh thyme. Season with salt a nd pepper.
Sauté for 5– 7 minutes then set aside.
Poach or fry the eggs in a separate frying pan.
Remove the pancake from the oven , place the tomatoes and poached / fried eggs on top and serve hot.