Dutch baby pancakes with roasted plums

Name: Dutch baby pancakes with roasted plums
Total time: 50 min
Yield: 2
Ingredients: 20 g butter; 2 large free-range eggs; 100 ml single cream; 120 ml milk; 125 ml plain flour; 30 g golden caster sugar; 1 tablespoon cinnamon; 3 plums; ½ orange; 2 tablespoons golden caster sugar

Vegetarianv

“Also known as German pancakes, these oven-baked delights puff up like sweet Yorkshire puddings. ”

Serves 2

Cooks In50 minutes

DifficultySuper easy

Jamie Magazine Fruit Pancake day Christmas Breakfast Baking

Nutrition per serving

Calories 584 29%
Fat 26g 37%
Saturates 13.4g 67%
Sugars 28.3g 31%
Protein 17.3g 35%
Carbs 75.9g 29%

Of an adult's reference intake

Jamie Magazine

By Joss Herd

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Ingredients

20 g butter
2 large free-range eggs
100 ml single cream
120 ml milk
125 ml plain flour
30 g golden caster sugar
1 tablespoon cinnamon
ROASTED PLUMS
3 plums
½ orange
2 tablespoons golden caster sugar

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Jamie Magazine

By Joss Herd

Tap For Ingredients

Method

Preheat the oven to 200ºC/gas 6 and insert a baking sheet to heat up.
Start by roasting the plums. Halve, destone and slice them into wedges, then put them in a baking tin.
Squeeze over the orange juice, sprinkle over the sugar and toss until the fruit is coated.
Pop the plums in the oven and roast for 20 minutes, or until soft but still holding their shape. Set aside.
Divide the butter between two 15cm iron frying pans, and melt it over a low heat until it turns a nutty brown colour.
Meanwhile, make the pancake batter by whisking the eggs, cream, milk and flour in a jug, until completely smooth.
Divide the batter between the two frying pans, then place them in the oven on the preheated baking sheet. Cook for 20 minutes, or until golden and puffed.
Remove from the oven. Combine the sugar and cinnamon, sprinkle on top, then serve with a few roasted plums on top.