Lemon and Poppyseed Dutch Baby
80g plain flour
1 tbsp caster sugar, plus extra to serve
Zest from 1 lemon
1 tbsp poppy seeds
60ml Bertolli Gentile Olive Oil
Lemon wedges, to serve
Combine eggs, flour, milk, sugar, lemon zest and poppy seeds in a jar. Close the jar tightly and shake really well to combine.
Pour olive oil into a 26cm round cast iron pan and place into the oven for 5 mins to heat the oil. Pour the pancake mixture into the pan and return to the oven for 20 mins.
After 20 mins, reduce the oven heat to 150ºC (130ºC fan) and allow to cook for a further 5 mins.
Serve immediately with lemon wedges to squeeze over and extra sugar.