I discovered this delicious and ridiculously easy to prepare confection when my son was a baby. The 'pancake' puffs up in the oven and then deflates when you bring it out of the oven, forming a bowl which is perfect to pour in a warm combination of fruits. Showy and scrumptious!
Course: Breakfast, Brunch
Keyword: Company's coming, Dutch Baby, Warm Fruit Compote
Equipment
Cast iron skillet or Dutch Baby Pan
Ingredients
⅔cupall-purpose flour
1cupwhole milk
3X-largeeggs
2tbspgranulated sugar
¾tspvanilla extract
⅛tspkosher salt
2⅔tbspunsalted butter
powdered sugar
Warm Fruit Compote
3 tbspgranulated sugar
pinchsalt
½tspcardamom
2tspcornstarch
1largelemonjuice and zest
1cupfrozen huckleberriescan substitute blueberries and raspberries
1cupfresh peachesthickly sliced
1cupfresh pearsthickly sliced
1cupfresh strawberriesthickly sliced
Grand Marnierwarmed
Instructions
In a blender or food processor, whip together flour, milk, eggs, sugar, vanilla and salt. (May be made ahead and refrigerated up to 1 day ahead). Place butter in a cast iron skillet or special Dutch Baby pan and place in a 400°F oven until melted and light brown, about 5 minutes. Brush the bottom and sides of the skillet, to ensure entire surface is covered generously. Slowly pour batter into skillet and bake 26-31 minutes, until pancake is well browned and cooked in center. Cool for a few minutes and sprinkle with powdered sugar.
Warm Fruit Compote
In a small saucepan mix together sugar, salt, cardamom and cornstarch and well incorporated. Add juice and zest of lemon and 1/2 cup frozen berries. Cook, stirring frequently, over medium-high heat until slightly thickened. Fold in fresh peaches, pears, strawberries and 1/2 cup frozen berries into hot mixture. Remove from heat. Add warmed Grand Marnier, if using. Pour compote over top of Dutch Baby, serve with lemon wedges and enjoy.