This Dutch Baby – or puffed pancake, if you prefer – is hangover food at its most refined, the kind of thing slightly under-the-weather hosts can whip up impressively for a New Year's Day brunch without much effort, and just the thing they'd want to eat to make themselves feel better, too. Tangerine zest adds brightness to the classic puffy pancake recipe while a sauce of tangerine juice and cream spiked with vanilla tastes just like a Creamsicle, in the very best way.
Tangerine Dutch Baby with Tangerine-Cream Sauce
Serves 4
For the pancake:
5 tablespoons unsalted butter
¾ cup all-purpose flour
1/3 cup granulated sugar
5 large eggs
1/3 cup whole milk
¾ teaspoon finely grated tangerine zest
2 tablespoons tangerine juice
Pinch fine sea salt
For the sauce:
¾ cup tangerine juice
¼ cup granulated sugar
2/3 cup heavy cream
¾ teaspoon finely grated tangerine zest
1 teaspoon vanilla extract
1. Preheat the oven to 425° F. Place 4 tablespoons of butter in the bottom of a 2-quart gratin dish. Place the dish in the oven and cook until the butter melts and begins to bubble, 5 to 7 minutes.
2. In a large bowl, whisk together the flour and sugar. In a separate bowl, whisk together the eggs and milk. Stir the wet ingredients into the dry. Vigorously whisk in the zest, juice, and salt. Carefully remove the dish from the oven, swirl to evenly coat the pan and sides with the melted butter, and pour in the batter evenly. Return the dish to the oven and bake until the pancake rises and is dark brown around the edges, about 20 to 25 minutes.
3. While the pancake cooks, make the sauce: In a medium saucepan over medium heat, combine the tangerine juice and sugar. Bring to a simmer and cook until the mixture is reduced by half. Whisk in the heavy cream and zest and let bubble until slightly thickened. Remove from the heat and stir in the vanilla. Spoon warm sauce over slices of Dutch Baby and serve.
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