Breakfast
Baked Pancake with Nectarines Sautéed in Butter
Method
1
INTRODUCTION
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A fluffy baked pancake, also known as Dutch Baby, made with simple ingredients and served with nectarines sautéed in butter. I prepared the batter in a bowl and mixed it with a hand blender, with no fuss. After baking, the pancake rises beautifully, turns golden at the edges, and stays delicate in the middle. I topped it with Greek yogurt, nectarines, and a little powdered sugar.
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Preheat the oven to 220°C. Put an ovenproof, non-stick skillet or dish into the oven so it heats up well.
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In a bowl, crack the eggs, pour in the milk, add the flour, salt, vanilla paste, and soft butter.
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Mix everything with a hand blender in the bowl until the mixture is smooth, with no lumps.
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Carefully remove the heated skillet or dish from the oven.
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Pour in the batter into the hot dish and put it back into the oven immediately.
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Bake for about 18–22 minutes, until the pancake rises strongly, browns at the edges, and is golden.
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While baking, slice the nectarines into pieces.
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In a pan, melt the butter, add the nectarines, and sauté for a few minutes until they soften, lightly caramelize, and release their juices.
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Remove the baked pancake from the oven. Add Greek yogurt to the center and the warm sautéed nectarines with butter.
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Finally, dust with powdered sugar and serve right away, preferably still warm.
Tips
💡 you can use 2 teaspoons of natural vanilla extract
💡 optionally a little cinnamon or honey for the nectarines
💡 the pancake will fall a little after taking it out of the oven and this is normal.
💡 best served right after baking, when the edges are the most fluffy and crispy.
💡 instead of nectarines you can use peaches, plums, or apples.
Warnings
⚠️ Do not open the oven during baking, because the pancake may deflate faster.