Up next on the schedule: a giant oven-baked Dutch baby pancake! Posting date is March 12.
Kitchen-Sink Dutch Baby
Serves: 4 servings
- 3 tablespoons unsalted butter
- 1 ripe medium banana, sliced into 1⁄4- to 1⁄2-inch- (6- to 12-mm-) thick slices
- 2 large eggs, at room temperature
- 1⁄2 cup (120 ml) whole milk, at room temperature
- 1⁄2 teaspoon pure vanilla extract
- 1⁄4 cup (30 g) whole-wheat flour
- 1⁄4 cup (30 g) all-purpose flour
- 3 tablespoons firmly packed dark brown sugar
- 1⁄2 teaspoon kosher salt
- 1 1⁄2 ounces (40 g) chocolate chips, mini chocolate chips, or chocolate chunks (slightly less than 1⁄4 cup)
- 2 tablespoons confectioners’ sugar
- Pure maple syrup, warmed, for serving
- Handful of toasted, chopped walnuts (optional; see page 19)
- Preheat the oven to 425°F (220°C).
- Melt the butter in a 10-inch (25-cm) ovenproof skillet (ideally cast iron) over low heat. Swirl the butter to coat the bottom and sides of the pan. Increase the heat to medium, add the banana slices all at once, and toss them with a nonmetal utensil to coat them with the butter. Cook for 1 to 2 minutes. Remove the pan from the heat and arrange bananas in a single layer in the skillet; set aside.
- In a blender, blend the eggs, milk, and vanilla for about 45 seconds on high until foamy. Add both flours, the brown sugar, and salt, and blend for another 30 seconds on high until frothy. Wait about 5 minutes, then pour the batter over the bananas. Sprinkle the top of the batter with the chocolate chips. Bake until the Dutch baby has climbed up the sides of the pan and is brown and dry to the touch in the center, 17 to 20 minutes.
- Remove the Dutch baby from the oven, sift confectioners’ sugar over the entire thing, slice, and serve immediately. Our Dutch baby is wonderful as is, but even better with a drizzle of warm maple syrup and a few walnuts sprinkled on top, if you like.