Waste Less Dutch Baby

Name: Waste Less Dutch Baby
Ingredients: 1 egg; 1 tbsp caster sugar; 150 ml Arla Cravendale Milk; 100 g plain flour; 3 tbsp vegetable oil; 1½ tsp vanilla essence; salt

Looking for ideas on how to reduce food waste from home? Well look no further! Grab the leftover eggs and milk from the week and cook up a special treat for breakfast with our yummy easy Dutch baby pancake recipe. Make sure you show off your finished result on Facebook, Instagram or Twitter with #WasteLessWednesday!

Ingredients

Egg	1
Caster sugar	1 tbsp
Arla Cravendale Milk	150 ml
Plain flour	100 g
Vegetable oil	3 tbsp
Vanilla essence	1½ tsp
Salt

Instructions

Step 1

Tip your flour into a large bowl, creating a well in the centre. Add the eggs and use a whisk to combine. Add your Arla Cravendale milk, a little at a time, whisking slowly until you have a smooth batter. Add your vanilla extract, then set your mixture aside to rest for 20-25 mins.

Step 2

Heat your oven to 220°C/200°C fan/Gas mark 7. Pour the oil into an ovenproof skillet pan, frying pan or tart Tatin tin, and place on the middle shelf to preheat.

Step 3

When the pan is red hot, pull out the oven tray and pour in the batter – it should sizzle as it hits the pan. Quickly close the oven and leave undisturbed to cook for 20-25 mins, until it has risen and is golden brown. Don’t open the door too early as it will sink.

Step 4

Serve the pancake in the pan, top with icing sugar, crème fraiche, and frozen berry compote, and enjoy! Don't forgot to share your delicious pancakes on social with #WasteLessWednesday!

Enjoy!