Dutch Baby Pancake with Roasted Kaitafi
A spin on the Dubai Pistachio Crave with a delectable Dutch Baby Pancake, topped with crispy roasted kataifi, luscious pistachio cream, and fresh strawberries!
Recipe by Melicia Hosking
Ingredients:
For the Dutch Baby Pancake:
- 3 large eggs
- 120ml whole milk
- 70g all-purpose flour
- 1 tbsp sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ tsp ground cardamom (optional)
- 2 tbsp unsalted butter
For the roasted Kataifi:
- 100g kataifi pastry (shredded phyllo dough)
- 2 tbsp unsalted butter, melted
- 1 tbsp honey
For the Pistachio Cream:
- 100g pistachios, shelled and unsalted
- 200ml heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For Garnish:
- 150g fresh strawberries, halved
- 1 tbsp honey or maple syrup
- Crushed pistachios for topping
- Icing sugar for dusting
How To Make Dutch Baby Pancake with Roasted Kaitafi
- Make the Dutch Baby Pancake: Preheat the oven to 220°C.
- Place a cast-iron skillet (or oven-safe pan) in the oven while it heats.
- In a blender, combine eggs, milk, flour, sugar, vanilla, salt, and cardamom.
- Blend until smooth.
- Let the batter rest for 10 minutes.
- Carefully remove the hot skillet from the oven and add the butter, swirling to coat.
- Immediately pour in the batter and return to the oven.
- Bake for 18–20 minutes until puffed and golden brown.
- Prepare the Roasted Kataifi:nPreheat the oven to 180°C.
- Toss the kataifi pastry with melted butter and spread it out on a lined baking tray.
- Bake for 10–12 minutes, stirring occasionally, until golden and crisp.
- Drizzle with honey and let it cool.
- Make the Pistachio Cream: Blend the pistachios into a fine paste.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Fold in the pistachio paste to create a smooth cream.
- To Assemble: Once the Dutch Baby pancake is out of the oven, let it cool slightly.
- Spread or pipe the pistachio cream over the center.
- Top with roasted kataifi and fresh strawberries.
- Drizzle with honey or maple syrup.
- Sprinkle with crushed pistachios and dust with icing sugar before serving.