Description
A golden puffed oven pancake served straight from the skillet and topped with sweet-tart roasted rhubarb. Crisp at the edges, custardy at the center, and completely brunch-worthy.
Ingredients
Scale
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 1 tbsp sugar
- ½ tsp vanilla extract
- Pinch of salt
- 2 tbsp unsalted butter (for skillet)
- 2 cups rhubarb, chopped
- 2 tbsp sugar (for rhubarb)
- 1 tbsp orange juice
- Optional: zest of ½ orange or lemon
- Maple syrup and powdered sugar for serving
Instructions
- Preheat oven to 400°F (200°C). In a baking dish, toss rhubarb with sugar and orange juice. Roast for 15–20 minutes until soft.
- In a blender, mix eggs, flour, milk, sugar, vanilla, and salt until smooth. Let batter rest for 10 minutes.
- Heat a cast iron skillet in the oven for 5 minutes. Remove, add butter to coat, and pour in batter.
- Bake for 18–22 minutes, until puffed and golden at edges.
- Top with roasted rhubarb, a dusting of powdered sugar, and drizzle of maple syrup. Serve immediately.
Notes
- Room temperature eggs and milk help with rising.
- Don’t open the oven door while baking—it may deflate the Dutch baby.
- Use other fruit like strawberries or apples when rhubarb is out of season.
Nutrition
- Serving Size: 1/4 skillet
- Calories: 230 kcal
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 140 mg