Persimmon Dutch Baby Pancake
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 - 8 servings 1x
- Cuisine: New American
Ingredients
Scale
- 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
Instructions
- 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.