Dutch Baby Pancake

Add the eggs, milk, flour, sugar and salt to a blender or food processor and blend for 30 seconds until smooth and well combined. Leave the batter to rest for 15 minutes (or pop it in the fridge overnight).

Preheat your oven to 220°C and place a 25-26cm cast iron pan, oven-safe frying pan or baking dish in the oven while it heats. Once the oven is at temperature, carefully remove the hot pan, add the butter and swirl the pan to coat. Pour in the batter and return to the oven. Bake until golden brown with puffed edges and a just-set centre, about 14-16 minutes. While the pancake is cooking, prepare your toppings.

Once cooked, remove from the oven and cool slightly before adding your toppings (the pancake will deflate as it cools).

Sweet Topping
Whip the cream and icing sugar in a large bowl until soft peaks form.

Warm the boysenberries in a small saucepan until heated through.

Top the pancake with dollops of whipped cream and spoon over the boysenberries and syrup. Finish with edible flowers if using and a dusting of icing sugar. Slice and serve immediately.

Savoury Topping
Bring a large saucepan of water to a gentle simmer and add a dash of vinegar. Poach eggs to your liking, then transfer to a paper-towel lined plate.

Top the pancake with the poached eggs, smoked salmon, avocado slices and pickled red onions. Finish with fresh herbs, slice and serve immediately.