With Pancake Day, also known as Shrove Tuesday, arriving on February 17 this year, it's the perfect time to explore some delightful pancake recipes. Helen Goh, the acclaimed pastry chef and author, offers two tempting versions of Dutch baby pancakes from her cookbook, Baking & the Meaning of Life, ideal for marking this traditional occasion.
Helen Goh's Culinary Journey
Helen Goh was born in Malaysia and moved to Australia with her family at age 11. After studying psychology, she blended her psychotherapy practice with a passion for cooking, eventually becoming a pastry chef in Melbourne. Her career took her to London, where she joined the renowned Ottolenghi team. Goh co-authored baking and family food books with Yotam Ottolenghi before releasing her first solo cookbook, Baking & the Meaning of Life, which features 100 of her favourite recipes.
The Tradition of Shrove Tuesday
Shrove Tuesday is celebrated globally by eating pancakes, a custom rooted in using up rich ingredients like sugar, eggs, and butter before the Lenten fast. This tradition provides a wonderful excuse to try Goh's innovative Dutch baby pancake recipes, which cater to both sweet and savoury preferences.
Dutch Baby Pancake with Berries and Yoghurt Cream
This sweet version is perfect if you have an abundance of seasonal berries. The pancake puffs up impressively in the oven, creating a show-stopping centrepiece for breakfast or dessert.
Ingredients:
- 75g plain flour
- 1 tablespoon caster sugar
- 1/4 teaspoon fine sea salt
- 2 large eggs
- 125ml full-cream milk
- 1 teaspoon vanilla extract
- Finely grated zest of 1 small orange
- 15g unsalted butter
- 2 teaspoons neutral oil
For the Yoghurt Cream:
- 120ml thickened or pure (double) cream
- 120g full-fat Greek yoghurt
- Scraped seeds of 1/2 vanilla bean
- 20g mild, runny honey
- 15g icing sugar, sifted, plus extra for dusting
To Serve:
- Approximately 350g fresh mixed berries
- 20g toasted, flaked almonds (optional)
Method:
- Sift the flour, sugar, and salt into a bowl, make a well, and crack in the eggs. Whisk to break the eggs, then slowly add milk and vanilla. Gradually whisk in the flour until smooth, then fold in the orange zest. Transfer to a jug, cover, and refrigerate for up to 2 days.
- Preheat the oven to 190°C fan-forced. Heat a large, deep ovenproof frying pan (about 25cm diameter) in the oven for 5 minutes. Stir the batter well.
- Remove the pan, add butter and oil, swirl to melt, then return to the oven. Pull the rack out slightly, pour in the batter all at once, and bake for 25 minutes until golden and puffed.
- While baking, prepare the yoghurt cream by beating all ingredients in a mixer until soft waves form, then refrigerate.
- Once cooked, lift the pancake onto a plate, scatter with berries and almonds, dust with icing sugar, and serve immediately with extra berries and yoghurt cream.
Savoury Option: Mortadella and Rocket Version
For those who prefer savoury flavours, Goh suggests a variation with mortadella and rocket. This versatile dish can serve as breakfast, lunch, or dinner, offering a hearty alternative to the sweet pancake.
Preparation Tips for Success
To ensure your Dutch baby pancake turns out perfectly, follow these key tips:
- Hot Pan: Have the pan very hot before adding the batter; this is crucial for achieving that impressive rise.
- Quick Serving: Prepare your toppings in advance, as the pancake will deflate quickly after baking. Serving it immediately allows guests to enjoy the dramatic presentation.
These recipes from Helen Goh's Baking & the Meaning of Life provide a delicious way to celebrate Pancake Day, whether you're indulging in a sweet treat or a savoury meal. With simple ingredients and clear instructions, they're accessible for home cooks looking to add a special touch to Shrove Tuesday.
