PEACH DUTCH BABY PANCAKE WITH CHERRY COMPOTE
This puffy, soufflé-like pancake is just as good for dessert as it is for breakfast. Don't worry when it deflates as soon as it's removed from the oven; that's exactly what's supposed to happen, forming a well for the cherry compote. Serve it immediately, right from the skillet.
Provided by Susan Spungen
Categories Fruit Breakfast Brunch Dessert Bake Vegetarian Kid-Friendly Low Sodium Cherry Peach Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For compote:
- Bring honey, lemon peel, lemon juice, and 1/2 cup water to a boil in a small heavy saucepan. Add cherries and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes. Transfer cherry compote to a medium bowl and chill.
- For pancake:
- Preheat oven to 425°F. Melt 2 tablespoons butter in a small saucepan; scrape into a blender. Add eggs, flour, milk, 1 tablespoon sugar, vanilla extract, and salt. Blend batter until smooth; set aside in blender.
- Heat a 12" cast-iron skillet over medium heat. Add remaining 2 tablespoons butter and remaining 2 tablespoons sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes. Add peaches to skillet; increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Briefly reblend reserved pancake batter. Pour evenly over peaches and transfer to oven.
- Bake pancake until puffed and golden brown all over, 17-20 minutes (it will deflate as soon as it's removed from the oven). Dust pancake with powdered sugar and serve immediately, passing cherry compote alongside.
- Do Ahead
- Compote can be made 1 day ahead. Cover and chill. Remove lemon peel just before serving.
PEACH DUTCH BABY WITH BLUEBERRY COMPOTE
Your brunch will be the talk of the town when you serve a puffy pancake baked with sliced peaches and a sweet blueberry sauce. A bit of optional shredded sweet basil adds a touch of elegance. You can also serve this elegant dish for dessert.
Provided by Allrecipes Member
Time 44m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Drain canned peaches, reserving 1/4 cup of the syrup; set aside. For batter, whisk eggs, sugar, the 2 tablespoons melted butter, the lemon zest and salt in a medium bowl. Whisk in flour and milk until smooth. (Batter will be thin.)
- Heat a 10-inch cast iron or oven-safe skillet over medium heat. Melt the 1 tablespoon butter in the skillet; pour in batter. Quickly arrange peaches on top of batter. Bake for 25 to 30 minutes or until puffed and golden.
- Meanwhile, for Blueberry Compote, cook reserved syrup and blueberries over medium heat in a medium saucepan for 4 to 5 minutes or until berries begin to soften. Remove from heat.
- To serve, sprinkle pancake with powdered sugar and, if desired, basil. Cut into 6 wedges. Serve with Blueberry Compote.
Nutrition Facts : Calories 273 calories, Carbohydrate 42.5 g, Cholesterol 110.4 mg, Fat 9 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 4.8 g, Sodium 287.2 mg, Sugar 29.7 g
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