This pancake is really simple to make and a terrific sharing dish to present to your friends and family. Once you’ve tried this, you’ll never look at Yorkshire puddings in the same way again.
Dutch Pancake Ingredients:
- 100g plain flour
- 3 large eggs
- 150ml plant based milk – we used oat milk for this recipe.
- 1 tsp vanilla extract
- Vegetable or sunflower oil
- 90g Choc Affair Oat M!lk Chocolate chopped into small pieces.
- Mixed fruits including blueberries, raspberries and blackberries, but feel free to use whatever you like.
- Dairy Free Ice cream (your favourite brand)
- Icing sugar to dust
Dutch Pancake Method:
- Preheat the oven to 220C/200C fan/gas 7.
- Pour enough oil to coat the base of an ovenproof skillet pan, frying pan or tart tin (mine was 20cm in diameter) and place on the middle shelf to heat up until sizzling.
- Tip the flour into a large bowl, make a well in the centre, crack in the eggs, then add the milk and vanilla. Use a whisk to beat the eggs into the milk, slowly incorporating the flour, until you have a nice smooth batter. Add in half of the chopped chocolate.
- Pull out the oven tray and pour in the batter – it should sizzle as it hits the pan. Quickly close the oven and leave for 20-25 mins until it looks like a giant Yorkshire pudding and is a deep golden brown colour. Don’t be tempted to open the door too early as it will sink!
- Serve the pancake in the pan, with large dollops of dairy free ice cream, your choice of fruits, the remainder of the chopped chocolate. Dust with icing sugar and serve.
Remember, if you don’t need a dairy free option, you can replace the plant based milk with a dairy milk, and use an ice-cream and chocolate of your choosing. You can replace it with any of our delicious flavoured bars that you have to hand. To view our range of flavoured bars, click here.