To us, the best way to enjoy a classic Dutch Baby pancake is in a cabin.
In the woods. Preferably during a snow storm. The souffléd pancake is a looker — it rises to great heights, gets crisp on the edges, and custardy in the middle, and is a pancake crater that’s a natural bowl for anything you like to top your pancakes with from fruit to syrup. This time of year we like to serve it with caramelized fruit from pears to apples or persimmons and the best Maple Syrup you can find.
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Dutch Baby Pancake with Caramelized Persimmons Recipe
This Dutch Baby pancake recipe is basically a souffled pancake that is a looker because it rises to great heights, gets crisp on the edges, and custardy in the middle. And it makes a pancake crater thatÂ’s a natural bowl for anything from fruit to syrup, or, as we've done here, caramelized seasonal fruit and pomegranate.
Ingredients
- 6 tablespoons unsalted butter divided
- 3 large eggs at room temperature
- 2/3 cup heavy cream or half-and-half, at room temperature
- 5 tablespoons packed light brown sugar divided
- 2/3 cup all-purpose flour or white whole wheat flour
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- powdered sugar for serving
- 2 very ripe Hachiya persimmons trimmed, quartered, and thinly sliced
- Splash Spiced Pear Liqueur or an orange liqueur such as Cointreau
- Pinch ground cinnamon
- pomegranate seeds for serving
Instructions
- Heat The Pan: Heat the oven to 425°F, arrange a rack in the middle, and place a seasoned 10-or-12-inch cast-iron skillet in the oven. Meanwhile, melt 4 tablespoons of the butter in a small saucepan over medium-high heat. Swirl occasionally to make sure it melts evenly. Cook until it starts to smell toasted and looks golden brown, remove it from the pan and set aside to cool slightly.
- Make The Dutch Baby Batter:Â Combine eggs, cream, 2 tablespoons of the brown sugar, flour, vanilla, and salt in a blender with 2 tablespoons of the brown butter and blend until you have a smooth batter, about 45 seconds to 1 minute.
- Cook The Dutch Baby Pancakes: Using a dry towel or pot holder, carefully remove the very hot skillet from the oven. Return the remaining melted browned butter to the pan and swirl to coat the bottom of the pan. Quickly pour the batter into the hot skillet, making sure not to splatter batter all over the sides of the pan. Carefully return the pan to the oven and bake until the pancake is puffed up, golden brown on top and crispy on the edges, about 20 to 25 minutes.
- Make The Caramelized Persimmons: Meanwhile, melt the remaining 2 tablespoons of butter in a medium pan over medium heat. When it foams, sprinkle the sugar over the top and cook until bubbly. Add the persimmons and cook until just soft, about 5 minutes. Add a splash of pear liqueur and a pinch of cinnamon and set aside until ready to use.
- Serve The Dutch Baby Pancake: Using a dry towel or pot holder, carefully remove the skillet from the oven and use a heatproof spatula to turn the pancake onto a large plate. (It may fall slightly once removed from the heat, but thatÂ’s normal.) To serve, cut into wedges and sprinkle with powdered sugar, a squeeze of lemon, and a spoonful of the caramelized persimmons and some pomegranate seeds or with a spoonful of your favorite preserves
PERSONAL NOTES
Nutrition
Serving: 1 pieceCalories: 580kcalCarbohydrates: 60gProtein: 9gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 229mgSodium: 362mgPotassium: 398mgFiber: 1gSugar: 16gVitamin A: 1310IUVitamin C: 56mgCalcium: 91mgIron: 4mg
Tried this recipe?Mention @saltandwind or tag #swsociety!
