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Dutch Baby with Persimmons, Apples & Pomegranate Seeds

Recipe & Styling by Kelsey Brown Photographs by Shaun Boyte

Stop eating toast! Breakfast should be more fun than that. Try this recipe for Dutch Baby Pancakes with Persimmons, Apples & Pomegranate Seeds. 

A few years into our relationship, I mentioned jokingly to my husband, Shaun, that we shouldn’t even consider having kids until he could make half a dozen or so classic breakfast dishes on demand. I grew up with a father who, upon waking on Saturday mornings, worked the stove like a line cook taking orders for poached eggs, waffles, pancakes, etc. Mom got some reprieve and the kids took note that being a family meant sharing the responsibility of a homestead. The Dutch baby pancake—kind of a sweet popover thing that’s also called a German pancake, a Bismarck or a Dutch puff—was Shaun’s first contribution to the “future dad” list: easy, and a platform for all kinds of good stuff. I prefer fruit and cream, but when Shaun practices you’ll find his dripping in Nutella.

For the Dutch Baby
3 tablespoons (1.5 ounces/45 grams) unsalted butter, at room temperature
1 cup (5 ounces/150 grams) flour
1/4 teaspoon salt
4 large eggs
1 cup (8 ounces/250 milliliters) whole milk
1/2 teaspoon vanilla extract

For the Topping
2 tablespoons (1 ounce/30 grams) unsalted butter
4 ultra-ripe fuyu persimmons, cored and sliced
1 honeycrisp apple, peeled, cored, and thinly sliced
1 teaspoon cinnamon
1/4 cup (1.75 ounces/50 grams) granulated sugar
Juice of 1 lemon
1/2 cup (3 ounces/90 grams) pomegranate seeds
1 cup (8 ounces/250 milliliters) heavy cream

For the Dutch Baby
Adjust an oven rack to the middle position and preheat the oven to 425°F/215°C. In a medium cast-iron skillet or 8-by 8-inch/20-by 20-centimeter dish, melt the butter over medium heat whilst the oven preheats (if using a Pyrex dish, place the buttered dish in the oven and remove it once it begins to bubble). Remove when bubbling and set aside.

Combine the flour and salt in a large bowl. In a medium bowl, whisk together the eggs, milk and vanilla until foamy. Add the wet mixture to the flour and mix just until combined. Pour the batter into the warm skillet or dish and bake until the pancake puffs and lightly browns along the edges, 18 to 22 minutes.

For the Topping
While the Dutch Baby bakes, melt the butter in a medium skillet over medium-high heat. Add the sugar and cook, stirring, until it begins to dissolve. Add the sliced apple, persimmons, cinnamon and lemon juice. Cook, stirring, until fruit is softened, 8 to 10 minutes. Remove from heat.

Whip cream in a stand mixer or with a whisk until it forms soft peaks. Transfer the Dutch Baby to a cooling rack and top it with the fruit compote, whipped cream and pomegranate seeds. Serve immediately (it quickly deflates!).

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