Ingredients

• 125 g butter
• 500 ml (2 cups) milk
• 4 eggs
• 5 ml (1 tsp) vanilla essence
• 330 ml  cake flour, sifted
• 65 ml (4 Tbsp.) sugar
• 1 x 115 g Rhodes Quality Granadilla Pulp cup

to serve: 1 x 410g can Rhodes Quality Peach Slices in Syrup, drained

Method

1. Place the butter in a large oven proof baking dish. (approx. 30 x 20 cm)
2. Place the baking dish in an oven preheated to 180 C to melt.
3. Place the milk, eggs, vanilla, flour, and sugar into a blender and process for 1-2 minutes to blend.
4. When the butter is completely melted pour the batter over a metal spoon into the baking dish.
5. Bake the Dutch Baby for 30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
6. Remove from oven.
7. Spoon the Rhodes Quality Peach Slices and a few teaspoons of the Rhodes Quality Granadilla Pulp cup over the top of the pancake and serve immediately.