This delicious Fig Dutch Baby Pancake is infused with a subtle orange flavour that compliments the rehydrated figs perfectly!
- 2 tbsp butter, unsalted
- 1 tsp pure vanilla extract
- 2/3 cup milk, room temperature
- 3 large eggs, lightly beaten
- Salt, a pinch
- 1/2 cup all-purpose flour
- 1 tbsp orange zest
- 6–8 rehydrated Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs, halved lengthwise
- Icing sugar, for dusting
- Honey, for drizzling
- Preheat oven to 420 degrees F.
- Melt butter in an ovenproof (or cast iron) pan over low-medium heat.
- Blend together milk, eggs, flour, and orange zest until a smooth batter is formed. Mix in the melted butter. (Optional: Let the blended batter sit for 15-25 minutes.)
- Into the hot pan, place the figs (cut/flat side up for prettiness!), and then pour the batter over and around the figs into the hot pan.
- Bake for 20-30 minutes until slightly browned at the edges and puffy (it will deflate as it cools).
- Dust with icing sugar, garnish with more rehydrated figs, a drizzle of honey, and serve!
- Become everyone’s favourite person.
This recipe uses Valley Fig Growers’ Dried Figs (I used a mix of their Sun Maid Calimyrna Figs and the Blue Ribbon Orchard Choice Mission Figlets), and rehydrates them using the instructions noted in the post above. While fresh figs will work fine (albeit, taste slightly different), you will miss out on the lovely orange flavour infused into the rehydrated figs.
Make sure to place the rehydrated figs into the pan, and THEN pour the batter over and around them. Pouring the batter into the pan first, and then placing the figs on top may affect how well the Dutch Baby Pancake rises.
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Keywords: Fig Dutch Baby, Valley Fig Growers, rehydrated figs