METHOD
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Melt the butter
Preheat the oven to 230 °C / 445 °F. Set a skillet / heavy bottom pan over medium-high heat, add the butter and let it melt completely. Set aside and cool it to room temperature.
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Combine the batter
Beat the eggs in a medium bowl. Add the milk, all-purpose flour and a pinch of sea salt. Whisk well. Mix in the cooled butter until you get a nice batter. Pour the batter back into the skillet. Using a paper towel, lightly spread the remains of the melted butter around the pan to coat it. Bake for 15 minutes at 230 °C / 445 °F, then lower the heat to 175 °C / 350 °F for 5 minutes.
TipThese pancakes rise for about 10 cm / 4 inches and they form a bowl shape, but they will start to collapse, once they are baked and out of the oven. -
Serve
Serve immediately. Sprinkle with icing sugar, peel and chop the bananas. Add them to the center of the dutch pancake. Sprinkle with chopped hazelnuts and add a generous amount of melted dark chocolate. Bon appetite.
