Description
Dutch baby pancakes are a sweet slightly and custardy breakfast popover. These are served with a simple berry compote but they can also be enjoyed with with powdered sugar, fresh fruit, and/or syrup.
From Meseidy Rivera of The Noshery.
Ingredients
- FOR THE BERRY COMPOTE:
- 30 ounces, weight Frozen Berries
- ¼ cups Honey
- 2 Tablespoons Sugar
- 2 Tablespoons Lemon Juice
- 1 teaspoon Minced Fresh Rosemary
- 2 teaspoons Vanilla Extract
- FOR THE PANCAKES:
- 6 Eggs At Room Temperature
- ¼ teaspoons Vanilla Paste Or Vanilla Extract
- 1 teaspoon Lemon Zest
- 1 cup Milk, At Room Temperature
- 1 cup Bread Flour Or All-purpose Flour, Sifted
- ¼ cups Sugar
- 6 Tablespoons Butter
- Powdered Sugar, For Serving
Preparation
For the berry compote:
Combine berries, honey, sugar, lemon juice, rosemary, and vanilla in a bowl. Stir until berries are evenly coated. Heat a large skillet over medium-high heat. Add berry mixture to the skillet, cook until tender and syrupy, about 10 minutes. Set aside.
For the dutch babies:
Preheat oven to 400ºF. Place a muffin pan in the oven while it preheats.
In a large bowl, whisk eggs, vanilla paste, lemon zest, and milk. Beat in flour and granulated sugar until well-combined.
Drop 1/2 tablespoon of butter into each mold and let the butter melt. Divide batter into molds, filling each less than halfway full. Bake until puffed and cooked through and tops are set and brown, 10 to 15 minutes.
Serve pancakes filled with berry compote and powdered sugar.
