Dutch Baby Pancake with Rhubarb & Orange Cream

Name: Dutch Baby Pancake with Rhubarb & Orange Cream
Prep time: 15 minutes
Cook time: 50 minutes
Yield: 6 Servings
Cuisine: British
Ingredients: 400g rhubarb, chopped into 5-cm pieces (very thick pieces halved lengthways); 60g caster sugar; 2 tbsps orange juice; 1 tbsp vegetable oil; 100g plain flour; 30g ground almonds; 1 tbsp caster sugar; Pinch salt; 3 eggs, lightly beaten; 300ml whole milk; 1 tsp almond extract; 1 tsp vanilla extract; 1 tbsp butter, melted and cooled; 1 tbsp icing sugar, for dusting; 300ml double cream; 1 tbsp icing sugar; Finely grated zest 1 orange

preparation 15 minutes
cook time 50 minutes
Serves 6

Simple pancake batter is transformed into a fancy dessert here, with the tang of blushing rhubarb enhanced by a cloud of orange-scented cream. It’s lovely served family style – that is, carried ceremoniously to the table and served straight from the pan.

Posh Pancakes by Sue Quinn (Quadrille, £12.99) Photography © Faith Mason

Ingredients Method

For the rhubarb:
400g rhubarb, chopped into 5-cm pieces (very thick pieces halved lengthways)
60g caster sugar
2 tbsps orange juice
For the pancake:
1 tbsp vegetable oil
100g plain flour
30g ground almonds
1 tbsp caster sugar
Pinch salt
3 eggs, lightly beaten
300ml whole milk
1 tsp almond extract
1 tsp vanilla extract
1 tbsp butter, melted and cooled
1 tbsp icing sugar, for dusting
For the orange cream:
300ml double cream
1 tbsp icing sugar
Finely grated zest 1 orange

Preheat the oven to 200°C/400°F/gas 6. Place all the ingredients for the rhubarb in a baking dish and toss to coat. Roast for 20 minutes, or until the rhubarb is tender but still holds its shape. Set aside and increase the oven temperature 220°C/Fan 200°C/Gas 7.

To make the pancake, pour the oil into a large non-stick ovenproof frying pan and place inside the oven to heat. In a mixing bowl, whisk together the flour, ground almonds, sugar, and salt. In a jug, whisk together the eggs, milk, almond and vanilla extracts and melted butter. Gradually stir the wet ingredients into the dry, incorporating the flour as you go to make a smooth batter: don’t overbeat as some small lumps are fine.

Working quickly (but carefully!), remove the frying pan from the oven and pour the batter into the hot oil. Return the pan to the oven and bake for 25–30 minutes until puffed, golden, and just cooked through.

While the pancake is cooking, softly whip the cream with the sugar and orange zest. When cooked, spoon the rhubarb into the centre of the pancake and lightly dust with sifted icing sugar. Serve slices of the pancake from the pan, with spoonfuls of the orange cream on top.

Ingredients

For the rhubarb:

400g rhubarb, chopped into 5-cm pieces (very thick pieces halved lengthways)

60g caster sugar

2 tbsps orange juice

For the pancake:

1 tbsp vegetable oil

100g plain flour

30g ground almonds

1 tbsp caster sugar

Pinch salt

3 eggs, lightly beaten