Baby Dutch Pancakes with Naartjie Curd

Recipe by: Clement Pedro

For pancakes:
1 cup fat free milk
1 cup flour 
6 eggs
¼ cup butter, melted (for the pan)
Dash of salt
1 teaspoon vanilla essence
1 teaspoon naartjie zest plus extra for garnishing

For curd:
250 g sugar
90 g unsalted butter
3  eggs, lightly beaten
½ cup naartjie 
Grated rind of any citrus fruit
Pinch of Salt

For the pancake:
Place a skillet pan in the oven and preheat to 220’C allowing pan to heat up with oven.
Place all pancake ingredients in a blender and blend until all ingredients are uniform. 
Remove skillet from oven and met butter evenly coating the bottom and sides of the skillet with melted butter. 
Pour the batter into the skillet and bake in the oven until puffed and golden brown on the sides, about 20 minutes. 
Remove the pancake from the oven and serve immediately with naartjie curd and icing sugar.

For the curd:
Place all the ingredients in the top of a double boiler over simmering water. 
Stir, using a wooden spoon, until thick – the mixture should coat the back of a spoon. Allow to cool.