Dutch pancakes
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  • 5 large eggs, at room temperature
  • 310 ml whole milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 170 grams all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 tablespoon lemon zest 
  • 4 tablespoons (60 grams) unsalted butter
  • 2 peaches or plums, thinly sliced
  • few fresh strawberries
  • maple syrup 
  • ice cream of your choice
  • powdered sugar to dust on top of the pancake

1. Preheat the barbecue 200 C. 
2. Insert the cast iron skillet into the culinary modular. 
3. In a blender add all the ingredients except the butter and blend it until smooth. Scrape in between to make sure everything is blended well. Let the batter rest for 5 minutes.
4. Add the butter to the hot skillet and let the butter melt. Swirl the pan around and pour the batter in the middle of the skillet. 
5. Bake for 20 minutes with the lid closed. It will puff up gorgeously. 
6. Once it’s done, remove the cast iron skillet, add the fruits on top. The pancake will deflate eventually. Dust some powdered sugar on top and drizzle maple syrup. Add ice cream for fun. Serve right away.
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