Upgrade your Shrove Tuesday pancakes with Helen Goh’s savoury Dutch baby

Dutch babies are my secret weapon for brunch. Whether you’re Team Sweet or Team Savoury, these dramatic, oven-baked pancakes are ridiculously easy to make. With just a tweak of the simple batter, the pancakes can be sweet or savoury.

Golden brown and crisp at the edges, soft and custardy in the centre, they are texturally delightful to eat. They arrive out of the oven magnificently puffed up and then subside helpfully into a bowl shape that will carry any topping you fancy.

Don’t feel restricted by the toppings I have suggested here – make this your own by substituting with your favourites. Just be careful not to overload the tender pancakes.

INGREDIENTS

• 75g plain flour
• 20g parmesan, finely grated, plus extra,
  shaved, for topping
• ¼ tsp fine sea salt
• ⅛ tsp freshly cracked black pepper
• 2 large eggs
• 125ml full-cream milk
• 15g unsalted butter
• 2 tsp olive oil
• 30g rocket leaves
• olive oil and lemon juice, to dress the rocket
• 4 thin slices edam (about 60g)
• 4 large slices mortadella (about 60g)

METHOD

1. Whisk the flour, parmesan, salt and pepper in a medium mixing bowl and make a well in the centre. Crack the eggs into the well, whisk to break them up, then slowly add the milk. Continue to whisk, gradually drawing in the flour until the mixture is smooth. Transfer the batter to a jug, cover and refrigerate until ready to bake (it can be kept in the fridge for up to 2 days).
2. Preheat the oven to 190C fan-forced (210C conventional) and place a large, deep ovenproof frypan, about 25cm in diameter, into the oven to heat up for about 5 minutes. Meanwhile, remove the batter from the fridge and stir well.
3. Remove the hot pan from the oven and add the butter and olive oil. Swirl the pan until the butter has melted, then return it to the oven. Pull the oven rack out slightly, then carefully pour the batter into the pan all at once. Push the rack back into the oven and bake for about 25 minutes, until the pancake is golden brown and puffed up.
4. Meanwhile, dress the rocket leaves lightly with olive oil and lemon juice.
5. When the pancake is cooked, lift it out of the pan using a spatula and slide it onto a large plate. Drape the slices of edam on the base of the pancake, followed by the slices of mortadella. Top with the dressed rocket leaves and shave extra parmesan all over.

Serves: 4-6

Images and text from Baking and the Meaning of Life by Helen Goh, photography by Laura Edwards. Murdoch Books RRP $55.