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.
Ingredients
Dutch Baby Batter
3eggs
1/2cupwhole milk, slightly warmed120g
3tbspgranulated sugar36g
1/2cupall-purpose flour60g
1/8tspkosher salt
1/4tsplemon zest
1/4tspalmond extract
3tbspbutter45g
Cherry Compote
1lbcherries, fresh and pitted454g
1/4cupfreshly squeezed orange juice60g
3tbspgranulated 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.