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Dutch Baby With Ice Cream Sauce
INGREDIENTS
For the Pancake:
- Large eggs
- Whole milk
- Orange zest – from 1 navel orange
- Meyer lemon zest – from 1 Meyer lemon
- Pure vanilla extract
- Kosher salt
- All-purpose flour – sifted
- Sugar
- Unsalted butter
For the Topping:
- Confectioners’ sugar
- Ground cinnamon
- Small navel oranges – segmented and juices saved
- Pink grapefruit – segmented and juices saved
- Cara Cara orange – segmented and juices saved
- Meyer lemon – segmented and juices saved
- Pint of vanilla ice cream – at room temperature for 35 minutes
DIRECTIONS
- Preheat the oven to 425 degrees F.
- Place a 5-quart braiser in the oven to heat with the oven. If you do not have a braiser, a 12-inch ovenproof skillet will also work.
- In a medium bowl, whisk together the eggs, milk, orange zest, lemon zest, vanilla extract, and salt. Whisk until smooth.
- Add the flour and sugar to the bowl and whisk until just smooth, being careful not to overmix. Allow the batter to rest for 5 minutes.
- Remove the pan from the oven and add the butter. Swirl the pan to fully coat the sides in the butter.
- When the butter is fully melted and slightly browned, add the batter to the center of the pan and return it to the oven.
- Bake until the edges are puffed and golden and the center is just set, about 20 to 25 minutes.
- Meanwhile, in a small bowl, whisk together the confectioners’ sugar and cinnamon.
- Sprinkle the citrus segments over the pancake, drizzle with the juices, dust with the spiced sugar, and drizzle with 1⁄2 of the melted ice cream.
- Cut into wedges and serve with more ice cream drizzle if desired.
*Cook’s Note: As we mention in the front of the book, once you make a recipe once or twice and feel comfortable with it, feel free to play with it. For our spring version, we used berries macerated with some sugar, salt and lemon juice to drizzle over the pancake instead of citrus. Crispy bacon, fried eggs, cheddar cheese and maple syrup would also be delicious.