Dutch Baby Pancake with Vanilla Ice Cream & Blueberry Sauce

Dutch Baby Pancake with Vanilla Ice Cream & Blueberry Sauce

Ingredients:

3 tbsp unsalted butter

Pancake batter:

3 large eggs

½ cup all-purpose flour

¾ cup full cream milk

¼ tsp grated lemon zest

1 tbsp lemon juice

½ tsp pure vanilla extract

¼ cup caster sugar

¼ tsp salt

Blueberry sauce:

125g fresh blueberries

1 tbsp lemon juice

1 ½ tbsp caster sugar

Serve with:

4 large scoop of vanilla ice cream

Garnishing:

1 tsp icing sugar

Preparation Instructions:

  1. Heat up a sauce pan on low heat with fresh blueberries, lemon juice and caster sugar. Constantly stirring until the sugar dissolved and the blueberries started to break. Remove the blueberry sauce and set aside to cool completely.
  2. Preheat oven at 220C.
  3. Heat up a 12-inch cast iron skillet, melt the unsalted butter on low heat and set aside.
  4. Add the batter ingredients into a food processor and pause until combined. Pour the batter into the skillet.
  5. Bake at preheated oven until lightly brown.
  6. Remove from oven, top with 4 large scoop of vanilla Ice cream at the middle, drizzle with blueberry sauce and garnish with 1 tsp of icing sugar. Serve.

 

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