Dutch Baby pancake with caramelized balsamic tomatoes
For the Pancake:
2 Tbs unsalted butter
1 Tbs olive oil
4 large eggs
1 cup full cream milk
1 cup cake flour
For the tomatoes:
250g cherry tomatoes
2 sprigs fresh rosemary
4 Tbs balsamic vinegar
1 tsp sugar
Salt and pepper
Preheat oven to 200C.
Place butter and oil into a cast-iron skillet or pan then place into the oven for 3 minutes to heat up.
In a bowl, whisk together the eggs, milk, flour and salt until smooth.
Remove the hot 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 25 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.
To make the tomatoes, heat a pan on the stove then add the tomatoes, rosemary, balsamic and sugar and cook on high heat until the tomatoes burst and the liquid reduces and becomes sticky.
Serve the pancake straight out of the oven, topped with the tomatoes.
Spread a generous amount of pâté onto the toasted bread, then top with micro herbs and baby radishes.