Though somewhat incorrectly named–it doesn’t come from Holland, it’s not suitable for babies, and it’s more like a Yorkshire pudding than a pancake–the Dutch baby pancake is one of our favorite breakfast dishes. It’s incredibly easy to make, especially for inexperienced cooks because it’s baked, not cooked on the stove top, so there’s no worrying about flipping it or anything. You just stick it in the oven and pull it out when it’s done.
In the past, we’ve done Dutch baby pancakes with traditional toppings like apples and cherries, and although it’s not that far afield, we did something a little different by using pineapple this time. The result was outstanding. Cooked pineapple is one of the great joys to be had on this planet and now is the time to get one as whole pineapples are on sale right now (assuming you go to tthe same grocery store as us).
Dutch Baby Pancake with Pineapple
2 tablespoons butter
1 1/2 cups fresh pineapple, diced
1/3 cup honey
3/4 cup milk
3/4 cup whole wheat pastry or all-purpose flour
1/4 teaspoon salt
Preheat the oven to 400 degrees. In a roughly 10” oven-proof skillet, over medium-high heat, melt the butter. When it is bubbly and fragrant, add the pineapples and saute. Cook, stirring occasionally, for about 4 minutes, until they have softened and absorbed the butter. Add the honey and cook for another 15 minutes. For the final few minutes, turn the heat to high to caramelize. Remove to a covered bowl while you prepare the batter, and set skillet aside.
Meanwhile, in a medium bowl combine the eggs, milk, flour, and salt. Whisk the batter briefly until it is smooth. Pour into the skillet and bake for bake for 20 – 25 minutes. Carefully remove the pancake to a platter. Top with the pineapple, dust with confectioners sugar and serve.