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Fig Dutch Baby Pancake

Photo: Jennifer Causey

Active time 10 mins
Total time 40 mins
Yield

Serves 4 (serving size: 1 wedge)

Ripe figs are hard to keep fresh, and peak fig season is a short, select window of time, so it's important to take advantage of these plump fruits and use them to their fullest potential. This Dutch baby is the perfect entertaining treat for a brunch crowd on a cozy weekend. Paired with ingredients you already have in your pantry, these figs make a sweet treat for breakfast. Feel free to use 1/2 teaspoon pure vanilla extract in place of vanilla bean seeds.  

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 vanilla bean
  • 3/4 cup 2% reduced-fat milk
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (2.13 oz.) all-purpose flour
  • 6 fresh figs, halved lengthwise
  • 2 to 3 Tbsp. powdered sugar

How to Make It

  1. Preheat oven to 400°F. Place the butter in a 10-inch cast-iron skillet or ovenproof stainless-steel skillet, and place in preheating oven to melt the butter and heat the skillet.

  2. Meanwhile, split vanilla bean pod, and scrape seeds into a small bowl. (Reserve pod for another use.) Add milk, eggs, and salt, whisking until smooth. Place flour in a medium bowl; slowly add milk mixture to flour, whisking until smooth. Remove the hot skillet from the oven. Add the melted butter to the batter, and whisk to combine. Quickly place the figs, cut side up, in the skillet, and pour the batter over the figs. Bake until puffed and brown, 25 to 30 minutes.

  3. Remove from oven, and sprinkle with powdered sugar. Cut into 4 wedges, and serve immediately.