Citrus Dutch Oven Baby Pancake 

This idea came to me by total accident. 

Last Saturday, I was running errands with my boyfriend when I decided that I really wanted flowers. A huge bouquet of brightly coloured fragrant beauties. And at the same time, it was 10 am and I still hadn’t eaten breakfast. I know, I know, that’s absolutely crazy given that most of the time I can barely go for 3 hours without a snack. At this particular instant, I was craving some sort of fried batter like pancakes, or waffles- I couldn’t decide okay. Unfortunately, I didn’t get either. I went home in the grumpy, disgruntled mood that hungry teenagers often have when they don’t get what they want. 

I went to the garden in search of answers when I saw this:
And an hour later, I had this: 

  Personally, I believe that spontaneity is the spice of life. And imagination, my friends, produces some beautiful things. 

Citrus Dutch Oven Baby Pancake


4 eggs

1 cup milk, either whole or 2% 

1 cup all purpose flour 

1/4 cup castor sugar

1/2 teaspoon freshly grated orange zest

1/4 teaspoon salt

2 tablespoons unsalted butter


  1. Preheat your oven to 180 degrees Celsius. Whisk together the eggs, milk, flour, sugar, orange zest and salt in a large bowl together until you have a smooth batter 
  2. Melt the butter in a large cast iron skillet on low heat and add the pancake batter to it. Place the skillet in the oven and bake for 20 minutes or until the pancake is a deep golden brown colour cooked through. Let cool for 5 minutes before topping with orange slices, powdered sugar and ice cream. 

The long wait was so totally worth it 

This recipe is adapted from The Recipe Girl’s Double Berry Pancake

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