As you know, I am travelling at the moment, so I thought of asking some of my favourite food blogger friends to come over and share some of their amazing creations with all of you! I told you I would leave you in great company, right? Today we start this little guest post series with one of my dearest friends: Liz from Good Things. Liz is a really talented food writer and I am truly honoured to have her here. So, are you ready to find out something more about her and to read her delicious recipe for Raspberry Dutch Baby Pancake with Hazelnuts? And don’t forget to check out her site! You will be love it! So, here we go! Thanks Liz!
Liz has combined her passion for cooking and sharing recipes with a love of writing for many, many years. In a former lifetime, Liz managed a food market, co-owned a cooking school and introduced some of the world’s leading chefs and cookery writers to Canberra.
A wordsmith since childhood, her experience as a food writer began in the 1990s thanks to a newspaper editor who liked her writing and told her he would make her into a ‘star’. For the next ten years, Liz wrote a popular weekly column in that newspaper. She also featured on ABC radio as the voice behind ‘The Ten Dollar Dinner’.
Now retired from full time work, Liz is cooking to her heart’s content and keeping her chief taste tester and sous chef, Peter, well occupied. Liz shares recipes, reminiscences and reviews on her blog, Good Things.
This recipe is inspired by the abundance of fresh raspberries and hazelnuts available from the farmers market, and my favourite recipe for Blueberry Dutch Baby.
Raspberry Dutch Baby Pancake with Hazelnuts
Raspberry Dutch Baby Pancake with Hazelnuts
Ingredients
- 3 eggs
- 1- tablespoon caster sugar
- 1/2 cup milk
- 2/3 cup plain flour
- 1 teaspoon vanilla extract
- 2/3 cup fresh raspberries
- 2 tablespoons hazelnuts lightly toasted, chopped
- icing sugar for dusting
- 1-2 level tablespoons unsalted butter
Instructions
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Preheat your oven to 200 degrees C (fan forced) or 220 degrees C (for an older, slower oven). Whisk the eggs and sugar in a Pyrex bowl, then mix in the milk, flour and vanilla extract. Whisk until smooth. Gently fold in the raspberries.
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Meanwhile, heat a 9-10 inch cast iron skillet and melt the butter quickly, allowing it to turn 'nut brown' (taking care not to burn it), then pour in the pancake batter. Sprinkle the hazelnuts over the top.
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Now, pop the skillet into the hot oven and bake the pancake for 15-20 minutes until the edges curl and it has puffed up and is golden brown.
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Remove from the oven onto a trivet. Dust with icing sugar and serve. Note: the pancake will deflate quickly, so best to serve it immediately. However, it is also delicious when cool.
Love travelling as much as cooking?
Many of the recipes I share are inspired by places I’ve visited around the world. On Travel with Manu you’ll find destination guides, itineraries and travel inspiration to help you plan your next adventure.
When some one mentions giant pancake – I’m there. What a stunning breakfast-brunch-dessert-supper option Liz… and I hope you’re enjoying your travels Manu. x
What a great post and recipe Lizzy and hope Manu, you are enjoying your travels too!
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What a wonderful recipe, Liz! I have never thought to add fruit to these pancakes, let alone nuts! It must be delicious! Manu, I hope your travels are going well. It looks like it from the photos you’ve posted so far! Enjoy and Buona Pasqua! 🙂
What fun to find Liz guest posting—and with such a terrific breakfast recipe! Hope you’re enjoying your holiday!!!
I hope you’re having a great time away and what a wonderful treat from Lizzy!
Dearest Manu, safe and happy travels my darling friend. And thank you for sharing my recipe here. I hope your wonderful readers will enjoy it as much as we do xo