A dutch baby pancake is typically a pancake baked in the oven to give it a dramatic rise and create a beautiful fluffy centre with crispy outer edge. This vegan version uses aquafaba, the water remaining from a can of chickpeas, whipped to add in extra air and create the rise. The pancake can be finished with a sprinkling of icing sugar and fresh fruit of your choice. Serve with maple syrup or coconut yoghurt or both.
You will need a cast iron or oven proof frying pan.
Makes 2 pancakes or 1 large pancake to share.
2 tbsp vegan butter
50ml / ¼ cup chickpea water
2 tbsp sugar
100g / ¾ cup plain flour
½ tsp salt
2 tsp baking powder
1/2 tsp ground cinnamon
170ml / ¾ plant milk
1 tbsp apple cider vinegar
Icing sugar, to finish
Fresh fruit of choice
1. Preheat the oven to 220C/200C fan.
2. Use an electric whisk to beat the chickpea water and the sugar until pale, white and moussey, about 5 mins. As it is such a small amount, I like to whisk in a small measuring jug.
3. Place the flour, baking powder, salt and cinnamon in a bowl and gradually pour in the plant milk and the apple cider vinegar, whisking as you pour, until you achieve a smooth batter.
4. Gently fold through the aquafaba.
5. Heat an ovenproof pan or cast iron pan on the stove over a high heat.
6. Melt 1tbsp of the vegan butter in the pan, swirling the pan so it greases the sides but be careful that it doesn’t burn. Quickly pour in half of the pancake batter and swirl to coat the base of the pan.
7. Once the batter starts crisping around the outer edge of the pan, transfer the pan to the hot oven and bake for 8 minutes until the pancake has risen and just set in the middle.
8. While it is still hot, use a spatula to carefully lift up the pancake and flip over in the pan so the crispy caramelised side is facing up. Either transfer to a plate or serve directly out of the hot pan.
9. Finish with a dusting of icing sugar and your choice of toppings.