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Prep time
1 hour
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Cook time
1 hour
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Serves
4
Author Notes
This recipe was born out of a need for dessert after developing a whole series of odd food intolerances and allergies, that required a minimum amount of sugar, not combined with flour, and a small cooking space, as I have recently moved to a studio apartment and only have a toaster oven and a two burner cook top! I had lovely oranges on the counter, and wanted to do something with those oranges. I had been experimenting with a variety of sheet pan dinners and came across a sheet pan pancake recipe. I am disabled, and standing for a long time at the stove cooking pancakes is no longer an option. Crepes are really hard to master, and I no longer had the space nor equipment to conquer. So, looking for a savory pancake that I could adapt, I came across a Dutch Baby recipe by Melissa D'Arabian of Food Network. I worked on that for awhile. And found that the pancake, with recipe modifications, cooked up beautifully in my 8x8" square pan in my small toaster oven. Next, my oranges. Well, I love Crepes Suzette, the classic orange sauce for crepes. But of course, I could not ignite, it would set off the fire alarm in my Assisted Living Apartment. But I found a marvelous Poached Oranges recipe Published by Epicurious, but with no author attribution. The following is my interpretation of those recipes, modified for my small kitchen, and food allergies. Please note, that this is best when oranges are in season and with a good quality orange juice. I have made pancake versions with cocoa added and have used poached Rhubarb from Serous eats as well. So this is quite an adaptable recipe once the basics are learned. Also, as this is a 3 part dessert, each part can be made ahead of time, and stored for up to a week without suffering too much deterioration. I found this out, because I made the batter and then was not able to bake it the same day. Life got in the way, and was five days before I got to it, and it still came out great! This is a three part recipe, but each part can be done separately as time allows, then brought together for quick assembly, baking and serving. —judy
Ingredients
- Dutch Baby
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2
large eggs
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50 grams
flour (white, wheat or combination)
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3/4 cup
milk, 2% or greater
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2 teaspoons
vanilla
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1 pinch
large pinch salt
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2 tablespoons
good quality salted butter
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2-3 tablespoons
granulated sugar
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4 tablespoons
sour cream
- Orange Compote with Candied orange peel and ginger
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1
whole orange, well cleaned
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2 tablespoons
crystalized or candied ginger, sliced thin
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water
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1/4 cup
white sugar
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1 1/2 cups
orange juice, best from concentrate
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2-3 dashes
anise, or to taste (optional)
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4-6 tablespoons
white sugar, or to taste, depending on sweetness of oranges
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3 teaspoons
cornstarch
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2 tablespoons
water
Directions
- Dutch Baby
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In blender or food processor, or container for stick blender (what I use) add all Dutch Baby ingredients EXCEPT 2 Tbsp butter, 2-3 Tbsp granulated white sugar and sour cream--reserve those for after baking. Blend on high until frothy, and aerated, about 2 minutes. Cover and place in refrigerator until ready to bake. (or at least 2 hours)
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Remove from refrigerator about 1/2 hour before ready to bake. Baking instructions below.
- Orange Compote with Candied orange peel and ginger
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Using peeler, peel orange zest from orange, cut into matchstick strips, place in small saucepan, cover with water about 1 inch, bring to boil, simmer for about 10 minutes, but don't let dry. Drain off remaining water, and repeat.
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Put 1/2 cup water and 1/4 cup sugar in pan stir until sugar is dissolved, add orange peel. Place on low-medium heat, and bring to high simmer then reduce heat, add ginger and cook down, allowing water to evaporate, but don't let peel burn. Remove from heat. Place in small dish to cool, then cover and set aside until ready to use.
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Remove outer white pith from orange, slice orange into 1/4inch rounds, then cut up roughly along segment margins. Place in medium size saucepan, add orange juice, sugar, anise. Bring to gentle boil, then reduce to simmer
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Make slurry of cornstarch and water. Add to poaching oranges
when volume reduces about 25%. Bring to boil for one minute then reduce to simmer for 3-5 minutes, stirring constantly while sauce thickens and begins to turn translucent. Remove from heat
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Stir in candied peel and ginger. Set aside to cool. Can store for up to a week. When ready to use, take out and bring to room temperature while Dutch Baby is baking.
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When ready for dessert: Heat oven to 350 with 8x8inch baking pan in center of oven (or in the case of my toaster oven, on lowest rack). When oven reaches temp, take pan out, melt butter in pan and distribute evenly over bottom of pan. Pour batter into pan and replace in oven. Bake for 25-30 minutes. Will develop large bubbles and irregular surface, edges should be brown and just be shrinking away from sides of pan when done.
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Have granulated sugar ready. Pull Dutch Baby out of the oven and sprinkle sugar over whole surface of pancake. Cut into 4
servings, (or desired number)
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Place each serving of Dutch Baby on plate, spoon orange compote over each serving, and add dollop of sour cream. Serve.
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