Dutch baby pancake with mortadella and rocket

These dramatic, oven-baked pancakes are ridiculously easy to make. 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.

Dutch baby pancake with mortadella and rocket. Credit: Laura Edwards / Murdoch Books

• serves

  4-6

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

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

Instructions

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 190˚C fan-forced (or non-fan-forced equivalent) and place a large, deep ovenproof frying pan, about 25 cm in diameter, into the oven to heat up for about 5 minutes. Meanwhile, take the batter out of the fridge and stir well.
3. Remove the empty 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.
4. Pull the oven rack out slightly, then carefully pour the batter into the pan all at once. Push
5. the rack back into the oven and bake for about 25 minutes, until the pancake is golden brown and puffed up.
6. Meanwhile, dress the rocket leaves lightly with olive oil and lemon juice.
7. When the pancake is cooked, lift it out of the pan with a spatula and slide it onto a large plate. Drape the slices of cheese on the base of the pancake, followed by the slices of mortadella. Top with the dressed rocket leaves and shave extra parmesan cheese all over. Serve immediately.  

Notes

• Have the pan very hot before pouring the batter in – this is key to the pancake’s impressive rise.  Have your toppings ready to go as soon as the pancake comes out of the oven because it will deflate almost immediately. While that doesn’t affect the taste or texture, you won’t want to miss the gasps when your guests see that glorious puffed-up pancake emerge.
• Don’t feel restricted by the toppings I have given here – make this your own by substituting with your favourites. Just be careful not to overload the tender pancake.

Image and recipe from Baking and the Meaning of Life by Helen Goh, photography by Laura Edwards (Murdoch Books RRP $55.00).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.