As promised, the brunch series has begun.
I had another recipe I was going to post first, but I’ve received so many requests for this one that I did a little flip flop. Plus, I’ve had the blog title percolating in my head since Sunday, and I’ve definitely been lol-ing to myself over it.
This was one of those recipes where I thought I was following the instructions all the way until the end, when I realized that I was nowhere close. My aim was to make a Dutch baby – a sweet, popover pancake often made in a skillet. Being hopped up on that summer vibe, I was armed with nectarines from the farmer’s market and wanted to incorporate them as well. So in went the fruits, whipped went the egg whites, and on went the oven.
Except the oven setting was 50 degrees too low.
Catastrophe? More like delicious.
The result, while not a billowing pillow of pancake perfection, was equally as tasty. The flour stabilized the meringue and dried it out just enough to create an angel-food cake-like appeal, and the nectarines cooked nicely without falling apart. With so many other food items on the brunch spread, this was a perfect addition that was light and satisfying.
I served it with honey because I’m convinced that honey is the answer to all things breakfast and brunch (unless someone finds me cheesecake pancakes, in which case, I will love you forever). While this wasn’t the Dutch baby I planned on, I’m pretty stoked for this Dutch-Maybe, and I hope you are too.
6 eggs, separated
1/8 tsp cream of tartar
1.5 cups whole milk
1 cup all-purpose flour
3 Tbsp brown sugar
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1/2 stick of butter
4 nectarines, sliced
- Preheat the oven to 375 degrees. In a large bowl (the bigger the better, as you’ll be using this bowl fold in egg whites later), mix together the egg yolks, milk, flour, salt, vanilla, cinnamon, and salt.
- Place the butter in a 13×9 baking pan and put the pan in the oven until the butter melts. Line the bottom with the nectarine slices.
- In the bowl of a stand mixer, whip the egg whites with the cream of tartar until they form soft peaks, about 5-7 minutes. Using a spatula, fold the whites into the flour mixture, taking your time to ensure that no streaks remain.
- Pour over nectarines and bake for 30 minutes. Adjust oven temperature to 425 degrees and bake for an additional 10-15 minutes until the center is set. Cool on a wire rack for at least 10 minutes. Serve with honey, more fruit, or syrup.