Ooooooh,Baby, oh,baby! Dutch Baby, that is. A puffy, soufflé -like pancake for breakfast, brunch, or anytime at all. The one I made for a treat recently had my fave fruit in the batter, (peaches) and a stone fruit (plums) compote to spoon on top when served. This is so fun to make. I love the way it puffs up in the oven, and then immediately starts to deflate when you take it out. That’s what its supposed to do–forming a depression in the center that you can fill with all kinds of good things. Like fruits, jam, syrup, or even sautéed vegetables if serving it as a lunch or dinner entree.
The title given to the recipe I used is Peach Dutch Baby Pancake with Cherry Compote. I didn’t have, nor could I find, any cherries, so I substituted plums. A little tart and a little sweet, beautiful pink color, they worked for me and tasted wonderful. It occurred to me after tasting it that this compote would make a good topping for ice-cream also.
- 1/4 cup honey
- 2 3-inch strips lemon peel
- 1 Tablespoon fresh lemon juice
- 2 cups fresh or frozen (thawed) cherries (about 1 lb.), stemmed, pitted, halved
- or substitute an equal amount of another stone fruit, such as plums, nectarines, peaches, apricots
1. Bring honey, lemon peel and lemon juice plus 1/2 cup water to a boil in a small heavy saucepan.
2. Add fruit and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes.
3. Transfer compote to a medium bowl and chill.
4. To make ahead: Compote can be made 1 day ahead. Cover and chill, Remove lemon peel just before serving.
- 4 Tablespoons, ( 1/2 stick ) butter, divided
- 4 large eggs
- 3/4 cup flour
- 3/4 cup whole milk
- 3 Tablespoons sugar, divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 peaches, halved, pitted, cut in to 1/4″-thick wedges
- powdered sugar for dusting
1. Preheat oven to 425 degrees. Melt 2 Tablespoons butter in a small saucepan or in the microwave; pour into a blender container. Add eggs, flour, milk, 1 Tablespoon sugar, vanilla, and salt. Blend batter till smooth; leave in the blender and set aside.
2. Heat a 12-inch cast-iron ( or other oven-proof) skillet over medium heat. Add remaining 2 Tablespoons butter and remaining 2 Tablespoons sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes.
Add peaches to skillet; increase heat to medium-high and cook until softened, about 2 minutes.
3. Briefly reblend pancake batter. Pour evenly over peaches and transfer to oven.
4. Bake pancake until puffed and golden brown all over, 17-20 minutes.
It will deflate as soon as it’s removed from the oven. Dust pancake with powdered sugar and serve immediately. Serve with compote alongside.
SOURCE: Bon Appetit, August, 2012