Name: Dutch baby with honey-limoncello syrup
Yield: 4
Ingredients: 80 gm melted cultured butter; 150 gm (1 cup) plain flour; 4 eggs; 330 ml (1⅓ cups) milk; 1 tsp finely grated lemon rind; 175 gm (½ cup) honey; 125 ml (½ cup) limoncello; 2 tbsp lemon juice; 1 scoop lemon gelato, to serve; 2 green apples, thinly sliced; 1 tbsp pistachios, finely chopped; Fresh honeycomb and baby lemon balm leaves (optional), to serve

There’s lots to love about a Dutch baby pancake – its heft, its speed, its exquisite fluffiness. Add a generous drizzle of warm honey, tricked up with limoncello, and you have a very satisfying dessert indeed. You can prepare this one ahead of time – mix the batter, cover loosely, and set aside at room temperature until you’re ready pull it all together.

Ingredients

80 gm melted cultured butter

150 gm (1 cup) plain flour

4 eggs

330 ml (1⅓ cups) milk

1 tsp finely grated lemon rind

175 gm (½ cup) honey

125 ml (½ cup) limoncello

2 tbsp lemon juice

1 scoop lemon gelato, to serve

2 green apples, thinly sliced

1 tbsp pistachios, finely chopped

Fresh honeycomb and baby lemon balm leaves (optional), to serve

Method

1.Preheat oven to 220°C. Melt 40gm of the butter then place in a blender with flour, eggs, milk, lemon rind and a pinch salt and blend until smooth.

2.Heat a 22cm (base measurement) heavy-based ovenproof skillet or frying pan over medium heat. When pan is very hot, add remaining butter and swirl to coat. Working quickly, pour batter into pan and place in oven. Bake until puffed and golden (20-25 minutes).

3.Meanwhile, combine honey, limoncello and lemon juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced slightly (3-4 minutes). Remove from heat; set aside to cool.

4.Serve Dutch baby immediately, topped with scoops of gelato, apple slices, pistachio, honeycomb and lemon balm leaves, then drizzle over syrup.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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