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Pistachio Dutch Baby with Cherry Compote

Easy Sunday brunch idea, great for when eggs just won't cut it from blogger Like The Tea Eats.

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Ingredients
Cherry Compote

  • 20 oz. Pitted Cherries

  • 1 cup Orange Juice
  • 1 cup Domino® Golden Sugar

Pistachio Dutch Baby

  • 3 Eggs

  • 1/2 cup Flour
  • 1/2 cup Milk (skim suggested)
  • 1 tbsp. Domino® Golden Sugar
  • 1 tsp. Vanilla Extract
  • Pinch Kosher Salt
  • 1/4 cup Coarsely Chopped Pistachios
  • 4 tbsp. Unsalted Butter
  • 2 tbsp. Coarsely Chopped Pistachios for topping

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Instructions
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Prep Time : 15 minutes / Cook Time: 55 minutes

Cherry Compote
Step 1

Bring pitted cherries, orange juice, and  Domino® Golden Sugar to a boil in a large saucepan.

Step 2

Reduce heat to medium-low and simmer until cherries are softened and start to release juices, about 10 minutes.

Step 3

Using a slotted spoon, transfer cherries to a medium heatproof bowl.

Step 4

Simmer juices until thick enough to coat the back of a spoon, approximately 15-20 minutes depending on your stove.

Step 5

Add the cherries back to the pot and stir to coat.

Step 6

Keep on heat until it reaches your desired thickness.

Pistachio Dutch Baby
Step 1

Preheat oven to 425°F.

Step 2

Add eggs, flour, milk, sugar, vanilla, and salt together into a blender and blend until smooth.

Step 3

Stir in the coarsely chopping pistachios.

Step 4

Place butter in a cast iron skillet and place in the oven until butter has melted (approximately 2 minutes).

Step 5

Pour the batter into the skillet and return to oven and bake for 20 minutes, until the pancake is puffed and golden.

Step 6

Lower oven temperature to 300F and bake five minutes longer.

Step 7

Remove the pancake from the over, top with cherry compote and additional chopped pistachios.

Step 8

Cut into wedges and enjoy.

Chef's Tip
  • If you do not have a blender, the dutch baby can be whisked by hand. 
  • Additional toppings ideas for the dutch baby include cocoa powder, chocolate chips, or whipped cream.
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