Main INGREDIENTS
- Fruit
Ingredients
Method
Ingredients
- 20g unsalted butter
- 100g plain flour
- 50g einkorn flour
- 120ml whole milk
- 2 eggs
- 30g caster sugar
- ½ teaspoon ground cinnamon
- ¼ nutmeg, grated
- ¼ teaspoon black pepper
To Serve
- 4 tablespoons crème fraiche
- 1 punnet fresh raspberries
- 4 teaspoons pistachios, crushed
- 2 tablespoons honey
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Method
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1Preheat the oven to 220°C/ Fan 200°C/ Gas Mark 5Grease the inside of the Signature Cast Iron 23cm Skillet with all of the butter and place into the oven to pre-heat and to melt the butter. Do not allow the butter to burn
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2Sift the flours into a mixing bowl. Blend the flour, milk, eggs, sugar, nutmeg, cinnamon and black pepper together until smooth.
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3Pour the batter into the pre-heated skillet. Place the skillet back into the oven to bake for 20 minutes or until puffed up and golden brown
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4To serve, spoon in the crème fraiche and scatter with the raspberries, crushed pistachios and honey. Serve immediately.Cook's Notes
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5Einkorn is an ancient variety of wheat that has a great nutty taste, you can experiment with other flavourful flours like rye or Khorasan. Of course, the puffpancake tastes great with any other fruit.
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