Honeyed Banana Dutch Baby
A Dutch baby is a puffed pancake made with a simple, egg-rich batter poured into a preheated skillet and baked in a hot oven. They’re delicious topped with fresh berries or sautéed apples, but caramelized bananas are gorgeous—if you like, top the wedges with a dollop of whipped cream.
1 tbsp canola or mild vegetable oil
1 tbsp butter
2 large eggs
½ cup all-purpose flour
½ cup milk
2 tbsp butter
1–2 bananas, sliced lengthwise
¼ cup honey
To make the Dutch baby, put the oil and butter in a 9- or 10-inch ovenproof skillet (cast iron is ideal), put it in the oven and turn it on to 425°F. Combine the eggs, flour, milk and salt in a blender and pulse until well combined.
Remove the pan from the oven, pour in the batter and bake for 15 to 20 minutes, until puffed and golden. Meanwhile, in another skillet set over medium heat, melt the butter. When the foam subsides, add the bananas and cook until soft and starting to turn golden. Drizzle the honey overtop and heat through. If you like, add a sprinkle of cinnamon.
Top the pancakes with the caramelized bananas and pour over the buttery honey from the bottom of the pan. Serve warm, cut into wedges. Serves 4.