Description
Masterful dutch baby delight showcases luscious figs in a golden skillet pancake from European culinary traditions. Delicate caramelized edges and rich flavor profile invite home cooks to explore this elegant breakfast centerpiece.
Ingredients
Scale
- 6 eggs
- 1 cup (240 mL / 8 fl oz) milk (dairy or nondairy)
- 1 cup (120 g / 4.2 oz) oat flour (gluten-free if necessary)
- 8–10 fresh figs
- ¼ cup (57 g / 2 oz) unsalted butter
- 1 tsp vanilla extract
- 1 dash salt
- Optional: toppings of choice
Instructions
- Preheating: Elevate the oven to 400°F and nestle a cast iron skillet inside, allowing unsalted butter to melt and develop a golden essence.
- Fig Preparation: Slice figs lengthwise into elegant segments, creating a visually appealing topping for the Dutch baby.
- Batter Creation: Whisk eggs, milk, oat flour, vanilla extract, and salt until the mixture transforms into a velvety, homogeneous blend with no lumps.
- Assembly and Baking: Pour the silky batter into the butter-coated skillet, strategically scatter fig slices across the surface, and return to the oven for 25-28 minutes until edges turn a rich golden-brown and the center puffs dramatically, creating a stunning, rustic landscape.
Notes
- Butter Browning Technique: Allow butter to melt and develop a golden color in the hot skillet, which creates a nutty flavor foundation and prevents sticking.
- Batter Mixing Precision: Whisk ingredients vigorously to eliminate lumps, ensuring a silky-smooth texture that guarantees a light, airy Dutch baby.
- Fig Placement Strategy: Distribute fig slices evenly across the batter’s surface for consistent flavor and an attractive visual presentation that enhances the dish’s appeal.
- Oven Timing Mastery: Watch carefully during the final 5-7 minutes of baking to achieve the perfect golden-brown edges without overcooking the delicate center.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 5
- Calories: 263
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 186 mg