Rhubarb and Plum Dutch Baby Pancake
Ingredients:
For the dutch baby pancake
- 4 plums, sliced with pit removed
- 1 cup chopped rhubarb
- 1/2 cup sugar
- 1/4 cup butter
- 3 eggs
- 1 1/2 cups milk
- 1/2 cup sugar
- 3/4 cup four
- Pinch of salt
- Whipped cream, honey, walnuts, and/or powdered sugar for topping
For the whipped cream
- 1 1/2 cup heavy cream
- 1/4 cup sugar
Instructions:
For the dutch baby pancake
- Heat a 9 or 10 inch oven safe skillet over medium heat and preheat the oven to 425 degrees F.
- Add the plums, rhubarb and 1/2 cup sugar to the pan and cook until the sugar is dissolved and fruit is starting to soften, about 5 minutes. If the rhubarb still tastes tart or has a crunch to it, let it cook another minute or 2. Transfer fruit to a bowl and set aside.
- Wipe out the skillet and add the butter. Transfer the skillet to the preheated oven until the butter is melted and bubbling, about 10 minutes.
- While the butter is melting, whisk together the eggs, milk, 1/2 cup sugar, flour and salt until smooth. It's ok if there are some little lumps, but you want it to be mostly smooth.
- When the butter is melted and bubbling, remove the skillet from the oven. Add half of the fruit mixture to the pan. Pour over the batter and return the skillet to the oven. Bake for 30 minutes or until golden and puffed.
- Serve warm, topped with the remaining fruit, whipped cream, and a drizzle of honey. Other toppings that work well with this include walnuts and powdered sugar.
For the whipped cream
- Add cold heavy cream to the bowl of a stand mixer (or use a hand mixer) and beat on high until soft peaks form.
- Add the sugar and continue to whip until stiff peaks form, being careful not to over whip as the cream will curdle.