MEDIA

Dutch Baby With Fig

Ingredients

3 medium eggs (at room temperature) - 3/4 cup milk (at room temperature) - 3/4 cup flour - 1 tablespoon granulated sugar - 1 tablespoon brown sugar - 1 tablespoon salt-free butter - (at room temperature) - 1 pack of baking powder - 1 teaspoon vanilla extract (on wish) - 1 teaspoon lemon zest (on wish) - 3-4 drops of fresh lemon juice - 1/2 teaspoon cinnamon (on wish) – 1 pinch of salt

Surface

3 tablespoons of labneh cheese - 3 tablespoons powder sugar (elimnated) – Fig - Roasted hazelnuts - Fresh basil

How to Do

Mix the eggs and sugar with a strong froth. Add the milk, vanilla, cinnamon, salt and lemon zest and continue mixing. After adding the flour and baking powder, squeeze 3-4 drops of lemon juice on it. Keep mixing until smooth pancake consistency is obtained. Then put the butter in a cast iron pan with a diameter of 20-22 cm and heat it a little on the cooker. Pour the pancake batter into the pan and bake in a preheated 180 degree oven for 20-22 minutes until golden brown. Beat the labneh with a tablespoon of powdered sugar to a creamy consistency. Take the Dutch baby out of the oven. When it gets warm and the middle collapses, put labneh cream and figs on it. Serve garnished with powdered sugar, fresh basil and hazelnuts.