Dutch baby pancake
- 3 eggs
- 200ml almond milk
- 2tbsp sugar
- tsp vanilla extract
- 100g plain flour
- 2tbsp sunflower oil
- 100g mixed raspberries, blueberries and blackberries
- Icing sugar, to serve
Preheat the oven to 200C/180C Fan/Gas 6. Beat together the eggs, almond milk, sugar and vanilla extract.
Sift the flour over the milk mixture and beat in. Be careful not to overmix – it’s fine to have a few lumps in the batter.
Heat the oil in a large ovenproof frying pan or cast-iron pan. Tip the pan to allow the oil to coat the whole pan. Add the batter to the pan, followed by the berries. Cook in the oven for 20-25 mins until risen and golden.
Dust the pancake with the icing sugar and serve immediately.