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–+ servings

Dutch "Baby" Pancake with Rhubarb Compote and Mint

This baked pancake is a simple, delectable dish that can be served as a dessert, breakfast, or brunch. The pancake is sweet, buttery and poofy and topped with a tart rhubarb compote and fresh mint. You can share it with your guests or enjoy it alone. It's a guaranteed hit either way!
Print Recipe
Total Time 40 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 1 large pancake ( feeds 4)

Equipment

  • Large cast iron skillet

Ingredients
  

For one large Dutch pancake:

  • 3 eggs large
  • 3/4 cup whole milk microwaved for 30 seconds to bring to room temperature
  • 3/4 cup all-purpose flour really pack the measuring cup firmly with flour
  • 1 tbsp sugar
  • 1 tsp vanilla extract
  • 4 tbsp butter

For the rhubarb compote:

  • 2-3 stalks (about 2 cups) rhubarb chopped into 1/4-1/2 inch pieces
  • 1/2 cup granulated sugar 
  • Pinch of kosher salt

For the toppings:

  • 1 bunch fresh mint coarsely chopped, for topping (optional) 
  • Powdered sugar to taste, for topping

Instructions
 

Dutch Pancake With Rhubarb Compote

  • Preheat oven to 400 degrees F. If your oven has a convection setting, use the convection bake setting instead of the conventional bake setting. If your oven is known to be a "cooler" oven, set the temp to 425 degrees F. If you don't know what I'm talking about, this probably doesn't pertain to you!
  • Place a large cast-iron skillet inside the oven to heat up for at least 10-15 minutes.
  • Combine all ingredients except for the butter in a blender. Blend until smooth. (See notes for other alternatives for blending.)
  • Remove the skillet from the oven and put it on the stove. Set the heat to medium-high heat. Add the butter to the skillet and swirl until melted and evenly coating the pan. Adjust the heat to high and let the pan heat for 30 seconds.
  • Pour the batter into the center of the skillet. The batter should evenly spread throughout the surface of the pan and begin to bubble shortly thereafter. Transfer the skillet to the oven right away and let the pancake bake for 20-25 minutes, or until golden brown and poofy. It's normal for there to be darker spots and lighter spots, but to make sure the pancake cooks evenly, check on it halfway through cooking to make sure it’s browning evenly. If not, rotate the pan 180 degrees.
  • While the pancake is cooking, prepare the compote. Heat a large sauce pan or skillet on medium-high. Add the rhubarb, sugar, and a pinch of salt to the skillet and cook (stirring every minute or so) for about 10 minutes until the rhubarb is softened and the sugar turns into a syrup. Remove it from the heat and place into a cup or bowl. If you want the compote to be more syrupy, add 1/4 cup more sugar.
  • Once the dutch pancake is golden brown and poofy, remove it from the oven and top with rhubarb compote. Finish it off with fresh mint and a dusting of powdered sugar.

Notes

If you don't have a blender you can use a whisk. Start by whisking the eggs for around 2 minutes until they are frothy and less yellow. Then whisk each ingredient in until the batter is smooth and the ingredients are fully mixed. 
Keyword all purpose flour, butter, eggs, granulated white sugar, mint, powdered sugar, rhubarb, salt, sugar, vanilla extract, whole milk
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