dutch baby pancake with honey roasted rhubarb

dutch baby pancake with honey roasted rhubarb

How to make the best dutch baby pancake! With optional honey roasted rhubarb and powdered sugar on top. An easy and impressive weekend breakfast or brunch!

Course Breakfast, brunch, Dessert

Cuisine American, german

Keyword mother's day

Prep Time 10

Cook Time 25

Total Time 35

Servings large pancake

Calories 1057kcal

Author Trish Bozeman

Ingredients

For the dutch baby pancake

½ cup all-purpose flour
2 tablespoon superfine sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
a few gratings of nutmeg
2 large eggs, lightly beaten
½ cup + 2 tablespoon whole milk
4 tablespoon unsalted butter, melted, divided**
½ teaspoon pure vanilla extract

For the honey roasted rhubarb

2 small rhubarb stalks, cut into 1" pieces*
1 tablespoon honey

Optional

confectioner's sugar for dusting

Instructions

For the honey roasted rhubarb

Preheat oven to 350 degrees F.
Toss the rhubarb and honey together in a medium bowl until evenly coated. Cover a baking sheet with parchment paper and spread out rhubarb evenly. Place in the heated oven, along with a 12″ cast-iron skillet. Roast rhubarb for 15 minutes, stirring halfway. Remove and set aside to cook the pancake. Increase the heat to 450 degrees F to preheat the skillet.

For the dutch baby pancake

If you are skipping the rhubarb topping, preheat the oven to 450 degrees F and heat a cast iron skillet in the oven.
Prepare your dough. Whisk together the flour, sugar, cinnamon, salt, and nutmeg in a bowl, mixing well. Add the eggs, milk, 1½ Tablespoons of the butter, and the vanilla and whisk until smooth.
When skillet is heated, carefully remove it from the oven and lower the oven temperature to 425 degrees F.
Add the remaining 2½ Tablespoons of butter to the skillet, swirl to coat the bottom, and then pour the batter into the skillet. Quickly but carefully return the skillet to the oven and bake for 10 to 12 minutes, until puffed and golden brown.
Carefully remove the skillet from the oven. Generously dust the top of the “bubble” with confectioners’ sugar, top with rhubarb, and serve immediately.

Video

Notes

*2 small rhubarb stalks will yield about 1 heaping cup of chopped rhubarb

**If using salted butter, omit the salt in the dutch baby batter

Nutrition