Dutch pancake with raisins, orange blossom and marmalade

Dutch pancake with raisins, orange blossom and marmalade

By
From
Roasting Tray Magic
Serves
4
Cooking time
35 mins
Photographer
Faith Mason

Making one big pancake is much easier than standing at the stove endlessly flipping, and this one is gorgeously fragrant with oranges and raisins. If you are not in possession of marmalade, or if you aren’t partial to it, just use a good-quality jam or fruit compote of your choice.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
130g plain flour
2 tablespoons golden caster sugar
pinch salt
3 large eggs, lightly beaten
300ml milk
2 teaspoons orange blossom water
1 teaspoon vanilla extract
1 orange, finely grated zested
60g mixed raisins
good-quality marmalade, to serve

Method

  1. Preheat the oven to 220°C. Pour the vegetable oil into a 30 x 20 x 5-cm roasting tray and place inside the oven to heat.
  2. Whisk the flour, sugar and salt together in a mixing bowl. Whisk the eggs, milk, orange blossom water, vanilla and orange zest together in a jug. Gradually stir the wet ingredients into the dry, incorporating the flour as you go to make a smooth batter.
  3. Working quickly, remove the roasting tray from the oven and pour in the batter. Sprinkle over the raisins and gently nudge them under the batter if necessary. Return to the oven and bake for 20 minutes, or until puffed, golden and just cooked through. Serve hot, spread with the marmalade.
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