Dutch Baby Pancake
Servings: 2
If a popover met a cream puff and had a baby, it would make the cutest Dutch pancake. This super-fluffy, unleavened baked wonder is a crowd-pleaser, and its ingredients match that of a clafoutis, our favorite vessel for cherries when they’re in season.
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Ingredients
Dutch Baby Batter
- 3 eggs
- 1/2 cup whole milk, slightly warmed 120g
- 3 tbsp granulated sugar 36g
- 1/2 cup all-purpose flour 60g
- 1/8 tsp kosher salt
- 1/4 tsp lemon zest
- 1/4 tsp almond extract
- 3 tbsp butter 45g
Cherry Compote
- 1 lb cherries, fresh and pitted 454g
- 1/4 cup freshly squeezed orange juice 60g
- 3 tbsp granulated sugar
Instructions
Dutch Baby Batter
- Heat oven to 400F.
- Whisk the eggs, milk, sugar, flour, salt and lemon zest until just combined. You can also do this in a blender!
- Place an 8”-9” heatproof skillet into the preheated oven with the butter. Once the butter has melted, carefully remove the skillet from the oven and pour in the batter. Place the pan back into the oven for 20 minutes. Turn the heat off and leave the skillet in for a couple more minutes.
- Serve immediately! This pairs well with powdered sugar, syrup of your favorite warm compote.
Cherry Compote
- Cook all ingredients down in a small pot until the cherries just begin to soften. Spoon out the cherries and reduce the liquid by half.
