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PANCAKE - Dutch Pancake With Rhubarb-Pear Compote
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| Dutch Pancake With Rhubarb-Pear Compote WSJ Serves: 4 For the compote: | |
| 1 large | pear,, (such as Anjou or Bosc), peeled, cored and cut into ½-inch dice |
| 2 medium stalks | rhubarb, trimmed, halved lengthwise and cut into ¾-inch slices |
| 1 | vanilla bean |
| ⅓ cup | sugar |
| Splash of water | |
| 1 tablespoon | fresh lemon juice |
| ----- For the Dutch pancake: | |
| 3 tablespoons | unsalted butter |
| 4 large | eggs |
| 1 cup | whole milk |
| 1 cup | flour |
| 2 teaspoons | sugar |
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1. Make rhubarb-pear compote: In a small saucepan, combine pears and rhubarb. Slice vanilla bean lengthwise and scrape seeds into saucepan. Stir in vanilla bean, ⅓ cup sugar and water. Bring to a gentle simmer over low heat and cook until fruit is soft and compote is a rosy pink, 20-25 minutes. Off heat, stir in lemon juice. Set compote aside to cool.
2. Make Dutch pancake: Preheat oven to 425 degrees. Add butter to a 12-inch ovenproof dish or cast-iron skillet and place in oven until skillet is hot and butter melts, about 3 minutes. Meanwhile, in a blender or food processor, combine eggs, milk, flour and 2 teaspoons sugar on medium-high speed until batter is smooth. (It will look wetter than typical pancake batter.) Remove skillet from oven, swirl melted butter until bottom of pan is thoroughly coated, then quickly pour batter into pan and return pan to oven. Bake until sides have puffed up 2-3 inches and turned golden and center is tender and custardy, about 22 minutes. (Don't open oven door during cooking—this can cause the pancake to fall.)
3. Spoon pear-rhubarb compote into center of pancake and serve immediately.
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