This Dutch Pancake is wonderful for a weekend brunch and remarkably easy to make.

3 free-range organic eggs

1⁄2 cup 2% milk

1 tsp pure vanilla extract

2 tbsp granulated sugar

1⁄4 tsp salt

1⁄2 cup all-purpose flour

2 tbsp unsalted butter

2 tbsp icing sugar

1⁄4 cup cherry jam

1 Preheat the oven to 400°F.

2 In a blender, add the eggs, milk, vanilla, sugar and salt. Blend until smooth and incorporated, about 30 seconds. Add the flour and blend for another minute until the batter is smooth and silky. Let rest for 15 minutes at room temperature.

3 Meanwhile, heat the butter in a 10″ ovenproof skillet in the oven for 5 minutes so that the butter is melted and the pan is hot. Pour in the batter and place in the centre rack of the oven. Bake for 20 to 22 minutes until puffed and golden.

4 Immediately dust with the icing sugar and cut into four generous wedges. Serve warm with the cherry jam in the centre of the Dutch Pancake.

Serves 4.