An oh-so-custardy pancake you oven bake until spectacularly puffed. Yes please! With fresh berries and and maple syrup, it's almost too pretty to east… almost.
180 ml milk
2 tbsp caster sugar
½ cup plain flour
1 pinch salt
10 g butter, chopped
1 cup mixed berries, sliced
icing sugar mixture, for dusting
double cream, to serve
maple syrup, to serve
- Preheat oven to 240°C. Put a 20cm-dia. heavy-based ovenproof frying pan inside to heat up.
- Meanwhile, whisk milk, eggs and sugar in a large jug until smooth. In a large mixing bowl, combine flour and salt and make a well in the centre. Pour in the milk mixture, a little at a time, whisking to form a smooth batter.
- Remove pan from oven, being careful as handle will be hot, and immediately add butter. Pour in batter and return to oven. Bake for 12 minutes or until pancake is golden brown and puffed up. Remove from oven and sprinkle with berries, dust with icing sugar, dollop with cream and drizzle with maple syrup. Serve immediately.