Name: Lemon Dutch Baby Cake recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 3 eggs; 1/2 cup plain flour; 3/4 cup almond milk; 1 lemon zested; 1 pinch salt; 1 tsp vanilla essence; 2 tsp white granulated sugar; 1/2 lemon juiced *to serve *extra; 40 g unsalted butter; 200 ml coconut cream; 1 tbs icing sugar

by dayna_hoskin Last updated on 07/17/2019

I thought it tasted like custard, my hubby thought it tasted like pudding, so it's a custard, pudding-like pancake! - dayna_hoskin

Ingredients

3 eggs
1/2 cup plain flour
3/4 cup almond milk
1 lemon zested
1 pinch salt
1 tsp vanilla essence
2 tsp white granulated sugar
1/2 lemon juiced *to serve *extra
40 g unsalted butter
200 ml coconut cream
1 tbs icing sugar

Method

Step 1

Preheat oven to 220C.
Step 2

Place 200ml coconut cream in the fridge.
Step 3

Combine eggs, flour, almond milk, lemon zest, salt, vanilla essence and 2tsp sugar in a blender. Blitz until well combined and aerated.
Step 4

Place 40g of butter in a saucepan over high heat. Heat until melted. While still on the heat, pour your batter into the centre of the saucepan and immediately transfer saucepan to oven.
Step 5

Bake for 25 minutes or until golden brown.
Step 6

Meanwhile, retrieve coconut cream from the fridge and combine with 2tbs icing sugar in a mixing bowl. Using electric beaters on high, beat coconut cream until it forms stiff points. Set aside in the fridge.
Step 7

Remove from oven, pour over 1/2 lemons worth of lemon juice and top with coconut cream.