Dutch Baby Pancake with Warm Fruit Compote
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!
Equipment
- Blender or food processor (optional)
Ingredients
Dutchbaby Pancake
- ⅔ cup all-purpose flour
- 1 cup whole milk
- 3 ex-large eggs
- 2 tbsp granulated sugar I like to use vanilla sugar
- ¾ tsp pure vanilla extract
- ⅛ tsp kosher salt
- 2⅔ tbsp unsalted butter
- powdered sugar to sprinkle over top after baking
Warm Fruit Compote
- 3 tbsp granulated sugar
- 2 tsp cornstarch
- 1 fresh lemon juice and zest
- 1 cup frozen huckleberries (may substitute blueberries) divided
- 1 cup fresh or canned peaches thickly sliced
- 1 cup fresh or canned pears thickly sliced
- 1 cup fresh strawberries and/or raspberries strawberries thickly sliced
- Grand Marnier optional
Instructions
Dutch Baby Pancake
- In a blender or food processor, whip together the flour, milk, eggs, sugar, vanilla and salt. (May be made ahead and refrigerated up to 1 day.)Place butter in a cast iron skillet and place in 400° F oven until melted and light brown, about 5 minutes. Remove skillet from oven and brush the bottom and sides of the skillet, to ensure entire surface is covered generously.Slowly pour batter into the 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 and cornstarch until well incorporated. Add juice and zest of lemon and ½ cup frozen huckleberries. Cook, stirring frequently, over medium-high heat until slightly thickened. Fold in peaches, pears, strawberries and ½ cup remaining frozen berries into hot mixture. Remove from heat. Add Grand Marnier, if using.Pour compote over top of Dutch Baby and serve. Enjoy!