This skillet pancake—often known as a Dutch baby—inflates dramatically in the oven, but it falls just as rapidly once removed from the heat, so make sure your guests are seated at the table when you’re ready to serve it. If nectarines haven’t shown up at your farmers’ market yet this year, use whatever fruit is in season where you are, such as blueberries or strawberries.
Nectarine-Almond Oven Pancake
- 6 Tbs. (3 oz./90 g) unsalted butter
- 1/2 cup (2 1/2 oz./75 g) all-purpose flour
- 1 Tbs. granulated sugar
- 1/2 tsp. fine sea salt
- 1/2 cup (4 fl. oz./125 ml) whole milk
- 3 eggs, beaten
- 3 ripe nectarines or peaches, pitted and sliced (about 4 cups/24 oz./750 g)
- 2 Tbs. firmly packed light brown sugar
- 2 tsp. fresh lemon juice
- 1/4 cup (1 oz./30 g) sliced almonds, lightly toasted
- Confectioners’ sugar for serving
1. Preheat an oven to 375°F (190°C).
2. Put 4 Tbs. (2 oz./60 g) of the butter in a 10-inch (25-cm) ovenproof fry pan. Heat in the oven until the butter is melted, about 2 minutes. Pour out and reserve 2 Tbs. of the butter; leave the remaining butter in the pan.
3. 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 Tbs. melted butter. Whisk just until combined. Pour into the hot fry pan. Return to the oven and bake until the edges of the pancake are puffed and golden brown, about 20 minutes.
4. Meanwhile, in another fry pan over medium heat, melt the remaining 2 Tbs. butter. Add the nectarines, brown sugar and lemon juice and cook, stirring occasionally, until the nectarines have given off their juices and the brown sugar is melted, about 3 minutes. Remove from the heat.
5. 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.
Find more great recipes for sunrise specialties in our book
Williams Sonoma Breakfast Comforts, by Rick Rodgers.