This Pennsylvania Dutch cross between custard, pancake and semi-sweet popover is puffy around the outside and flat in the center offering the perfect nest for sliced fresh fruit, jam, preserves, apple butter or a combination. This “baby” is airy, light and makes a beautiful presentation with a little added whipped cram. The batter can be made up to a day ahead and refrigerated. An Eggsellent Dutch Delight!
3/4 cup milk
1/2 cup unbleached all-purpose flour
2 large eggs
1 1/2 tablespoons sugar
1/2 teaspoon pure vanilla
1/2 teaspoon ground cinnamon
pinch of nutmeg
1/2 teaspoon of fresh grated orange or lemon rind (optional)
3 tablespoons unsalted butter
1 tablespoon confectioners’ sugar
1 1/2 cups thinly sliced fresh fruit, of choice (peaches, nectarines, strawberries, raspberries, blackberries, blueberries, mangoes, etc.)
Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
Whisk together the milk, flour, eggs, sugar, spices and citrus rind (if using) and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners’ sugar over the top; serve immediately with fruit spooned into the center of the pancake.