Tucker_Dutch Pancakes Recipe_NM site

Return to blog

Dutch Pancakes

Dutch Pancakes By the team at Tucker Serves 2 Prep time: 5 min Cook time: 25 min Total time: 30 min INGREDIENTS 2 eggs ½ cup flour ½ cup almond milk 1 ½ tbsp honey Pinch of Olss...

Dutch Pancakes

Dutch Pancakes
By the team at Tucker

Serves 2
Prep time: 5 min
Cook time: 25 min
Total time: 30 min

INGREDIENTS

  • 2 eggs
  • ½ cup flour
  • ½ cup almond milk
  • 1 ½ tbsp honey
  • Pinch of Olsson’s Sea Salt
  • 2 tbsp coconut oil, melted
  • 2 fresh figs
  • 100g fresh goats curd
  • 1/3 cup honey
  • 1 tsp dried or fresh lavender buds
  • ½ vanilla bean, seeds scraped
  • 1 tsp dried basil
  • Flaked almonds to serve

METHOD

1. Pre-heat oven to 170.
2. For the honey, combine honey, lavender, basil and vanilla bean and seeds with a tablespoon of water. Place over a medium heat and allow mixture to start to bubble. Strain, set aside to cool and infuse for 15 minutes.
3. Meanwhile, combine ingredients for the pancakes and whisk vigorously. Place two wide ovenproof ramekins on an oven tray and grease with the coconut oil. Place the ramekins in the oven and allow them to heat up before removing them and dividing the pancake batter between the two.
4. Bake for 20 – 25 minutes until cooked, puffed and golden. Dress with sliced figs, fresh goats curd and generous lashing of the infused honey. Garnish with flaked almonds and desiccated coconut.