kinfolk: dutch baby with persimmons etc.

Dutch Baby with Persimmons, Apples & Pomegranate Seeds

from Kinfolk.

DUTCH BABY WITH PERSIMMONS, APPLES & POMEGRANATE SEEDS

Recipe & Styling by Kelsey Brown Photographs by Shaun Boyte

STOP EATING TOAST! BREAKFAST SHOULD BE MORE FUN THAN THAT. TRY THIS RECIPE FOR DUTCH BABY PANCAKES WITH PERSIMMONS, APPLES & POMEGRANATE SEEDS. 

A few years into our relationship, I mentioned jokingly to my husband, Shaun, that we shouldn’t even consider having kids until he could make half a dozen or so classic breakfast dishes on demand. I grew up with a father who, upon waking on Saturday mornings, worked the stove like a line cook taking orders for poached eggs, waffles, pancakes, etc. Mom got some reprieve and the kids took note that being a family meant sharing the responsibility of a homestead. The Dutch baby pancake—kind of a sweet popover thing that’s also called a German pancake, a Bismarck or a Dutch puff—was Shaun’s first contribution to the “future dad” list: easy, and a platform for all kinds of good stuff. I prefer fruit and cream, but when Shaun practices you’ll find his dripping in Nutella.

Ingredients3 tablespoons unsalted butter, room temperature4 large eggs1 cup whole milk1 cup flour1/4 teaspoon salt1/2 teaspoon vanilla extract1 Honeycrisp apple4 ultra-ripe fuyu persimmons2 tablespoon butter1 teaspoon cinnamon1/4 cup sugarJuice of 1 lemon1/2 cup pomegranate seeds1 cup heavy cream

DirectionsPreheat oven to 425ºF. In a medium cast-iron pan or Pyrex dish, melt butter while the oven preheats. Remove when bubbling. Set aside.

Whisk together eggs, milk, flour, salt and vanilla until foamy. Pour batter into warm hot skillet/dish with melted butter, bake until the pancake puffs and lightly browns along the edges (18 to 22 minutes).

While the Dutch baby bakes, prepare the fruit topping. Cut the apples and persimmons into thin slices. Melt the butter in a sauté pan. Stir in sugar until it just begins to dissolve. Add apples and persimmon slices, cinnamon and lemon juice. Stir together over medium heat until just softened (8 to 10 minutes). Remove from heat.

Whip cream in a stand mixer. Spoon onto the Dutch baby, ladle, then top with fruit compote, and garnish with pomegranate seeds. Enjoy hot.