Also known as a “Dutch baby,” this skillet pancake inflates dramatically in the oven, and falls just as rapidly once removed from the heat. Serve it straight from the frying pan, piled with summer nectarines and sliced almonds and dusted with confectioners’ sugar.
Nectarine-Almond Oven Pancake
6 Tbs. unsalted butter
1⁄2 cup all-purpose flour
1 Tbs. granulated sugar
1⁄2 tsp. fine sea salt
1⁄2 cup whole milk
3 large eggs, beaten
3 ripe nectarines or peaches, pitted and sliced (about 4 cups)
2 Tbs. firmly packed light brown sugar
2 tsp. fresh lemon juice
1⁄4 cup sliced almonds, lightly toasted
Confectioners’ sugar for serving
Preheat the oven to 375°F. Put 4 tablespoons of the butter in a 10-inch ovenproof frying pan. Heat in the oven until the butter is melted, about 2 minutes. Pour out and reserve 2 tablespoons of the butter; leave the remaining butter in the pan.
In a bowl, whisk together the flour, granulated sugar and salt. Make a well in the center and pour in the milk, eggs, and reserved 2 tablespoons melted butter. Whisk just until combined. Pour into the hot frying pan. Return to the oven and bake until the edges of the pancake are puffed and golden brown, about 20 minutes.
Meanwhile, in another frying pan, melt the remaining 2 tablespoons butter over medium heat. Add the nectarines, brown sugar, and lemon juice and cook, stirring occasionally, until the peaches have given off their juices and the brown sugar is melted, about 3 minutes. Remove from the heat.
Remove the pan from the oven. Pour the nectarine mixture into the center of the pancake. Sprinkle with the almonds and dust lightly with confectioners’ sugar. Cut into wedges and serve hot, directly from the pan. Serves 4.
Variation: Instead of nectarines or peaches, use any fruit that’s in season, such as summer’s blueberries and blackberries, or apples and pears in autumn.