Dutch Baby, so fashionable these days, is nothing else but the pastry my Mum used to make for my siblings and I when we were in need for some dessert fix. Now that I’m older it doesn’t surprise me why that was her fix of choice. It’s surprisingly easy to make it,  takes minutes to bake it and above all it looks rather spectacular whether you’re an adult or child in need of sugar rush.

So, baking  this kind of pancake- Yorkshire pudding- pastry was not only fun but also a nostalgic carefree flashback of a sweet times with my sweet Mama.

To make  this 26cm size pastry you need:
3 whole eggs
100g plain flour
1 tbsp of caster sugar
pinch of sea salt
1 vanilla pod
150ml whole milk
large tbsp of butter of any kind

Preheat the cast iron pan in oven at 220C.
Place the eggs and sugar in a blender, mix them well.
Add milk, vanilla beans from the pod, salt and the flour to achieve a smooth batter.
Take the hot pan out of oven and melt the scoop of butter.
As soon as butter has melted, pour the batter into the pan and place it in the oven for approx. 20 mins.

Once golden brown and high in size, take it off carefully out oven and garnish with seasonal fruits and icing sugar if you like it.