This link is only accessible via the Roczen app
If you are based in the UK, click below
If you are based in the Malaysia, click below
A light, puffy oven-baked pancake (also called a Dutch baby) made with oats, eggs and plenty of lemon zest, served straight from the oven with creamy Greek yoghurt and juicy berries. It’s impressive yet easy, and perfect for a weekend brunch. Eggs and yoghurt make it high in protein, and oats and berries add plenty of fibre.
Pancake
To serve
A blender and a 20–23cm ovenproof frying pan or baking dish.
1.
Heat the oven to 220c (200c fan). Put the oil in the frying pan and heat in the oven for 5 minutes.
2.
Meanwhile, blend the oat flour, milk, eggs, vanilla, maple syrup, lemon juice and lemon zest until smooth.
3.
Carefully take the hot pan out of the oven and swirl the oil to coat the base. Pour in the batter.
4.
Bake until puffed and golden (15–18 minutes). Don’t open the oven door for the first 12 minutes, or it may sink.
5.
Serve straight away, topped with the yoghurt, berries and remaining lemon zest.
6.
7.
8.
9.
10.
11.
12.
Storage information
Best eaten straight from the oven, as it sinks as it cools. Leftovers can be kept in the fridge for up to 1 day and eaten cold or warmed briefly. Not suitable for freezing.
Tip
Buttery flavour: Use 5g butter instead of the oil.
Cost-saving tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
Unordered list
Bold text
Emphasis
Superscript
Subscript