Airy pancake with apple and pear compote

Votes: 1

How to Make - Airy Pancake with Apple-Pear Compote

Time: 1 hour 30 min.
Complexity: average
Servings: 6

Nutritional value per serving:

Calories 458, total fat 15 G., saturated fats 8 G., proteins 8 G., carbohydrates 70 G., fiber 6 G., cholesterol 172 mg, sodium 308 mg, sugar 41 G.

The fluffy pancake, also known as a Dutch baby pancake in the US, is quite different from traditional pancakes. Firstly, it's more like a pie or Yorkshire pudding and is made to share with one or more people. Secondly, it contains no baking soda or baking powder. Thirdly, this pancake is baked in a cast-iron skillet, where it rises under the high heat. Serve the finished pancake straight from the oven, before it has time to fall, with fruit. Pair it with a delicious compote of apples, pears, and prunes and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Compote

1 cup pitted prunes
4 bags of black tea
0.5 cups of sugar
A pinch of salt
1 vanilla bean, cut in half lengthwise and scrape out the seeds
3 wide strips of orange zest
0.5 cups cognac or brandy
2 firm apples (such as Fuji), peeled and cut into wedges
3 Bere Bosc pears, peeled and cut into wedges

Pancake

4 tbsp (60 g) butter
4 large eggs
0.5 tsp salt
3/4 cup light cream
3/4 cup flour
1 tsp. grated orange zest
2 tablespoons freshly squeezed orange juice
0.5 tsp almond extract
Powdered sugar, for dusting

Ingredient Substitution Suggestions

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Recipes with similar ingredients: prunes, black tea, sugar, vanilla pod, Orange zest, cognac, brandy, apples, pears, butter, eggs, cream, flour, Orange juice, almond extract, powdered sugar

Cooking the dish according to the recipe:

Prepare the compote: Soak the prunes and tea bags in 1 cup of boiling water for 20 minutes. Then remove the tea bags.
Transfer the prunes and their liquid to a small saucepan. Add the sugar, salt, vanilla seeds and pod, lemon zest, and cognac and simmer over medium heat until syrupy, 10-15 minutes. Add the apples and pears and reduce the heat to low; cover and simmer until tender, about 15 minutes. Transfer to a bowl and let cool. Cover and refrigerate the compote for at least 2 hours or store for up to 1 week.

Prepare the pancake: Preheat oven to 220°C. Melt the butter in a 12-inch cast-iron skillet over medium heat. Pour 2 tablespoons of the melted butter into a blender (leave the rest in the skillet and turn off the stove). Add the eggs, salt, and milk to the blender and blend until smooth. Add the flour and blend until smooth. Add the orange zest, orange juice, and almond extract and blend.
Heat a skillet with butter over medium-high heat, swirling it to coat the bottom. Pour in the batter, place in the oven, and bake until golden brown, 15-20 minutes. Reheat the compote, if desired, and discard the lemon zest and vanilla bean. Dust the pancake with powdered sugar and serve with the compote.

Categories:

recipe / Healthy eating / Healthy breakfasts / Calorie content of prepared meals / Breakfast / Desserts / Pancakes, fritters, waffles, sandwiches / / Food Network - recipes / American cuisine

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