Cherry Dutch Baby Pancake with Pecan Streusel
Keep breakfast sweet and simple with Cherry Dutch Baby Pancake with Pecan Streusel! Serve with whipped cream, syrup, and a homemade pecan streusel...or make it dessert with a scoop of ice cream!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large eggs (room temperature)
- 2/3 cup milk (room temperature)
- 1/2 cup all-purpose flour ((packed well into measuring cup))
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3 tablespoons melted clarified butter (or ghee)
- 2 cups cherries (pitted)
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup chopped pecans
- 1/4 cup oats
- 1/4 cup all-purpose flour
Instructions
- 1
Preheat the oven to 425°F with a rack in the center of the oven.
- 2
Combine the eggs, milk, flour, vanilla, and salt in a bowl. Whisk until the batter is smooth. This can also be done in a blender.
- 3
Heat a cast-iron skillet or very heavy pan over medium-high heat. Add the butter and cherries and cook for about a minute.
- 4
Pour the batter into the center of the pan and transfer to the oven. Baker for about 20-25 minutes, or until the pancake is puffed.
- 5
While the pancake is baking, make the streusel. Melt the butter in a pan over medium heat.
- 6
Stir in the sugar, pecans, oats, and flour, and mix to coat. Cook for about 5-10 minutes, or until golden and toasted. Set aside. This can also be made in advance.
- 7
Slice the pancake and top with whipped cream, maple syrup. Sprinkle with the pecan streusel. If you prefer to swap the whipped cream with yogurt, this also tastes great. And of course, ice cream transforms this into a decadent dessert, too.