This morning, I reached for the apple I knew was in the fridge, only to discover that it was not there at all. But, you see, I needed that apple for the Dutch Baby Pancakes I was going to make for breakfast this morning.
I looked through the vegetable drawer, hoping that the apple had escaped and was hiding under the limp kale, but the only fruit I came across was a very happy mandarin orange.
It was far too delicious to put in the pancake. I have lunch plans for that orange.
I considered making the pancake without fruit, but that just felt pointless. The caramelized fruit is my favourite part of the whole Dutch Baby experience.
And then, sitting proudly on the top shelf of my fridge, the leftover pineapple spoke to me.
"Why not choose me and some coconut milk?" it said.
"Excellent." I responded and wondered why my fruit was speaking to me. Last time I'd checked, I wasn't living in a Jim Henson production.
Some allspice and cinnamon add a nice warmth to the whole recipe.
Caribbean Dutch Baby Pancakes (maybe that should be Dutch Caribbean...)
(based on this recipe)
1 knob butter (about a tbsp)
¼ fresh pineapple, peeled and cored
¼ cup brown sugar
1 tbsp water
¼ tsp cinnamon
¼ tsp allspice
3/4 cup coconut milk
3/4 cup flour
¼ tsp kosher salt
½ tsp vanilla extract
1. Preheat oven to 400º.
2. Slice the pineapple into ¼ - ½" thick rounds. Cut each round into quarters.
3. Heat a cast iron (or oven proof) skillet over medium heat, add butter. Once butter is melted, place the pineapple slices in the pan and let brown.
4. Once pineapple has browned on both sides, add brown sugar, water, cinnamon and allspice. Let the sugar mixture bubble away and reduce a little bit.
5. While the sugar mixture is reducing, whisk together remaining ingredients in a large bowl until smooth. Remove skillet from heat and pour batter over top of the fruit. Place skillet in oven and let cook until puffed and golden, about 20 minutes.
Sprinkle with icing sugar if desired!