How to Make a Dutch Baby Pancake (with a Strawberry Rhubarb Compote)! | LIVESTREAM w/ Anna Olson
Recipe below! Pull up a stool in front of the oven and watch the thin crêpe-like batter transform into a giant pillow of fluffy, golden loveliness. Like a popover or a Yorkshire pudding, this warm soufflé pancake is baked in a hot pan and is fascinating to watch rise. This pancake can also double as dessert, topped with fresh berries and scoops of ice cream, but here I serve it with a strawberry rhubarb compote .
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• Recipe •
Serves 4 to 6 (Makes 1 large soufflé pancake)
Prep Time: Under 10 minutes
Cook Time: 18 minutes
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• Ingredients •
Dutch Baby Pancake:
¼ cup (35 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
1 tsp finely grated orange zest
Pinch of fine salt
⅔ cup (160 mL) half-and-half cream
3 large eggs
¼ tsp vanilla extract
2 Tbsp (30 mL) melted butter, plus extra for the pan
Icing sugar, pure maple syrup and/or fresh berries or fruit compote, for serving
Strawberry Rhubarb Compote:
2 cups (200 g) diced fresh or frozen rhubarb
2 cups (3256 g) sliced fresh strawberries
1/3 cup (133 g) granulated sugar
¼ cup (60 mL) maple syrup
1 tsp vanilla extract
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• Directions •
Dutch Baby Pancake:
1. Preheat the oven to 450°F (230°C) and place a 9-inch (23 cm) skillet or other cast-iron pan in the oven to heat while you prepare the batter.
2. Whisk the flour, sugar, orange zest and salt in a bowl. Add the cream, eggs and vanilla and whisk well. Whisk in the melted butter right before you bake the pancake.
3. Remove the preheated pan from the oven and brush it with melted butter. Pour in the batter and immediately return the pan to the oven. Bake for 15 to 18 minutes, until the batter rises and inflates and the peaks begin to brown.
4. Remove the pancake from the oven and serve immediately, lightly dusted with icing sugar, before the soufflé begins to fall. Serve with maple syrup, berries or compote on the side (recipe follows).
Strawberry Rhubarb Compote:
1. Bring the rhubarb and strawberries up to a simmer over medium heat in a medium saucepan, stirring often. Add the sugar and maple syrup and continue to simmer over medium heat, stirring occasionally until the fruit breaks down. Remove the pot from the heat and stir in the vanilla. Transfer the compote to a jar or container, cool and chill for at least 2 hours – the compote will thicken as it chills.
Enjoy!
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