Dutch baby pancakes with passion fruit curd

Dutch baby pancakes with passion fruit curd

Total: 40 Min. | Active: 20 Min.
vegetarian
Nutritional value / people: 330 kcal
, Fat: 17 g
, Carbohydrate: 33 g
, Protein: 10 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Batter

3 eggs
2 dl milk
100 g white flour
½ tsp baking powder
1 tbsp sugar
1 vanilla pod, halved lengthwise, seeds scraped out
1 organic lemon, use grated zest and 1 tbsp of juice
1 pinch salt

To bake

3 tbsp butter

To serve

50 g passion fruit curd
100 g blueberries
a little icing sugar
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Utensils

One skillet, approx. 20 cm in diameter

How it's done

Batter

Beat the eggs and milk using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Mix the flour and baking powder, add to the egg mixture along with all the other ingredients up to and including the salt, whisk for a further 5 mins.

To bake

Preheat the oven to 220°C. Add the butter to the skillet, melt in the oven. Add the batter. Bake for approx. 20 mins. in the lower half of the preheated oven.

To serve

Top with the passion fruit curd and blueberries. Dust with icing sugar.

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