Persimmon Dutch Baby Pancake
Dutch Baby Oh Baby!
Dutch Baby pancakes are spectacular, easy-to-make and inexpensive. I have been making an Apple Dutch Baby Pancake as part of our family's Christmas breakfast for the past 20-something years. It's always a hit and a tradition my family has come to expect. The beauty of Dutch Baby Pancakes is they are so versatile. You can add fruit and nuts to the batter, eat them plain or make a fruit compote to serve with them. You could serve these pancakes with syrup, but I think they are delicious without.
Persimmon Dutch Baby
Our friends Barbara and George gave us a flat of gorgeous persimmons which left me with the challenge of what to do with all this gorgeous fruit? On a whim I whipped up a Dutch Baby pancake with persimmons and pecans and it was totally delicious. My husband JP ate three huge pieces and then I gave the rest to my neighbors because I really didn't think JP and I should polish the whole thing off by ourselves. I will be whipping up another one on Christmas morning.
You Don't Need Much
The great thing about this pancake is you don't need much in the way of equipment or ingredients to make a Dutch Baby Pancake. I mix it with a hand mixer, but you could also mix it by hand. I use a Spanish cazuela because I love the beautiful round shape, but you can also use a 13 x 9 x 2" baking pan or cook it in a cast iron skillet as they were traditionally made.
My preference is to bake Dutch Babies in my cazuela, which is an amazingly versatile baking pan. I use it for Mac and Cheese, Hawaiian Chocolate Bread Pudding, Enchiladas and Apple Crumble. I have even made Paella in my cazuela. Cazuelas are traditionally used to cook both in the oven and on the stove top. Just make sure you cure your cazuela properly before using it the first time.
Persimmon Dutch Baby Pancake
Yield 6 - 8 servings
This magnificent giant puffed pancake is filled with sweet slices of persimmon and crunchy pecans. For all of its good looks it is surprisingly simple to make.
- 6 eggs
- 1.5 cups milk
- 1 cup flour
- 3 T sugar
- 1 t vanilla extract or vanilla bean paste
- 1/2 t salt
- 1/4 t cinnamon
- 1 stick unsalted butter (1 quarter pound)
- 3 cups sliced persimmons with skins on (about 2 medium persimmons)
- 1/4 cup whole pecans
- 2 T brown sugar
- Arrange the racks in your oven so you have a rack in the middle of the oven and at least 8" of clearance above the rack. Heat oven to 450 degrees.
- Using a hand mixer, blend the first 7 ingredients until combined. Do not over mix. The batter will still be slightly lumpy, but thin.
- Put a stick of butter in a 12" cazuela, cast iron pan or 13 x 9 x 2" baking dish. Put the pan in the oven until the butter is nearly melted. Add the persimmon slices and return to the oven until the butter begins to sizzle.
- Remove the pan from the oven and pour the batter over the persimmons. Sprinkle the pecans and brown sugar over the pancake and quickly return to the oven. Bake for about 20 minutes until golden and puffed.
- Gather everyone around the oven as you pull out this magnificent puffy pancake before it falls.Slice and serve immediately.
Cuisine New American