Prep
20 minBake
30-40 minsServes
1 to 2Difficulty
Medium
About
These Dutch baby pancakes with rhubarb and berries offer a perfect blend of sweetness and tang, featuring the rich, classic taste of Lyle’s Golden Syrup. Ideal for a cosy breakfast or an elegant dessert, this recipe isn’t just a treat for the palette but a celebration of home cooking at its finest.
Instructions
Preheat the oven to 220C / 200C fan / 425F, and put your pan into the oven straight away so it heats up.
Beat the eggs with the Fairtrade Tate & Lyle Golden Caster Cane Sugar using an electric whisk until light, frothy and pale in colour. Add the milk and vanilla, then sift in the flour and beat until you have a smooth, thin batter.
Wearing a thick oven mitt to protect your hands, remove the pan from the oven and add the butter, swirling it around until it melts. Quickly pour in the batter and return it to the oven for around 30-40 minutes until puffed up and golden.
In the meantime, make your rhubarb compote by adding all the ingredients to a saucepan. Put a lid on top and place over a low heat for around 10 minutes until soft.
When ready, take your pancake out the oven and serve with the whipped cream, fresh cherries and berries, a dollop of rhubarb compote, coconut shavings and a generous drizzle of Lyle's Golden Syrup.
Ingredients
1
FOR THE PANCAKE
Large eggs
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Full fat milk
Plain flour
Vanilla Extract
Butter
Unsalted
FOR THE RHUBARB COMPOTE
Rhubarb
Chopped
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Water
TO SERVE
Fresh cherries, blueberries, raspberries
Double cream
Whipped
Lyle’s Golden Syrup
Flaked coconut shavings, toasted
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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