Oh, Baby! Dutch Baby Pancake with Apple-Currant Compote

A Dutch baby pancake is one of our favorite breakfast-for-dinner or weekend brunch dishes. It's basically a pancake that you bake in the oven until it's golden and puffy. I love pancakes, but standing at the stove flapping jacks isn't something I do that often! With this recipe, the oven does the work for you...after it's baked, you top it with fruit and cut into wedges to serve.

Now that the weather's a bit cooler -- by Texas standards, anyway -- I love to top my Dutch baby pancake with a compote of apples and currants that are cooked in brown sugar, butter, and cinnamon. This recipe is a great taste of fall! Until now, I've always used a mix from Williams-Sonoma to make my Dutch baby pancakes. This time, I decided to try making one from scratch. It was so simple, and the results were delicious...I'll likely use this recipe from now on!! 

Dutch Baby Pancake 

with Apple-Currant Compote

Pancake adapted from The Culinary Institute of America Breakfasts & Brunches Cookbook

Step 1: Preheat oven to 400. Put 2 tbs. butter in an oven-proof skillet and heat in the oven until the butter is melted and bubbly.

Step 2:  While the butter is melting: add 1/2 cup flour, 1/2 tsp. salt, 2 large eggs (room temperature), 1/2 cup milk, 1/4 cup sugar, 1 tsp. vanilla, 1 tsp. cinnamon, and a dash of nutmeg to a blender or food processor. Blend until combined.

Step 3:  Pour the batter into the hot skillet. The batter is VERY thin, but don't fret over it...it will cook up puffy and a lovely shade of golden-brown!

Do not stir!! Cook the Dutch baby pancake for 20-25 minutes, until puffed and golden. Do not open the door during this time...otherwise, the pancake may not properly puff up!

Step 4: While the pancake is baking, make the apple-currant compote.  Add 2 tbs. butter, 1/2 cup packed brown sugar, 1 tbs. honey, 1.5 tsp. cinnamon, and a dash of nutmeg to a non-stick skillet over medium heat. Stir to combine and cook until bubbly.

Step 5:  When the sugar-butter mixture is bubbly, add 2 Macintosh apples that have been peeled, cored, and sliced. Stir to coat with with the sauce. Cook for about 3 minutes, then add 1/2 cup currants and 1/4 slivered almonds that have been roughly chopped.

Step 6: Reduce heat to low to keep the apples warm while the pancake finishes baking. When the pancake comes out of the oven, slide it onto a serving plate. The pancake will begin to deflate pretty quickly, but no worries. You'll still have a lovely little rim for your pancake wedges. Pour the apple-currant compote on top of the Dutch baby. 

Cut into wedges and serve. I like to serve with scrambled eggs and bacon or sausage links. 

This is such a yummy, comforting meal. I like to call this pancakes on steroids because there are so many wonderful flavors going on. The pancake is very fluffy...almost souffle-like...and the apple-currant topping tastes a lot like apple pie!

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