Dutch Pancake with grilled nectarines and blueberries
For the Pancake:
2 Tbs butter
2 Tbs canola oil
4 large WW Free Range eggs
1 cup full cream milk
1 cup cake flour
4 Tbs castor sugar
For the nectarines:
4 nectarines, quartered
2 Tbs castor sugar
200g fresh blueberries
Preheat oven to 200C.
Place butter and oil into an oven-safe pan, then place into the oven for 5 minutes to heat up.
In a bowl, whisk together the eggs, milk, flour and sugar until smooth.
Remove pan from the oven and swirl to coat the pan in the oil and butter.
Quickly pour in the batter and return to the oven immediately. Bake for about 20 minutes or until the sides have puffed up and the edges are golden and crisp – do NOT open the oven during cooking as this will cause the pancake to collapse.
Sprinkle castor sugar over the nectarines and leave to sit for 5 minutes.
Heat a griddle pan, then grill the nectarines until caramelized on the edges.
Place the nectarines into the center of the pancake, scatter over some blueberries, top with a dollop of crème fraiche and a drizzle of honey – serve immediately.