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Brown Butter Coconut Dutch Baby with Bananas and Pineapple

  Dutch Babies.  When they first come out of the oven, they're a lovely, puffy mass of goodness.

  And then they deflate.  But!  They're still stinkin' delicious.  Warm, fluffy, slathered in butter.  And in this case, brown butter.

  Sundays with Joy is back again this week, and the recipe was this little ol' tropical Dutch Baby.

  Because I rather fell in love with Molly's pancake, I decided to use that for my base instead of Joy's.  And it was spot on!  Warm pancake, tropical fruit, and coconut.  The perfect thing for a drizzly March morning.

  I'm keeping things short and sweet, so you can go ahead and start making this for your breakfast.  Because you know you want to.  I have a lovely thing coming your way this Thursday, on Pi Day.  Watch this space for a decadent thing involving Snickers and peanut butter!  And that's all you're getting for now :)

Brown Butter Coconut Dutch Baby with Bananas and Pineapple
Yield: one 8 or 9-inch pancake, enough to fill up a couple bellies.  Recipe can be doubled using the same pan, or two 6-inch skillets.  

  • 2 tablespoons unsalted butter (if doubling the recipe, don't double this amount, it will still grease the pan just fine)
  • 1/4 cup sweetened shredded coconut
  • 2 large eggs
  • 1/4 cup half-and-half
  • 2 tablespoons sugar
  • 1/4 cup flour
  • 1/8 teaspoon ground ginger
  • A pinch of salt
  • 1/2 cup chopped fresh pineapple
  • 1 banana, cut into pieces

Preheat the oven to 425 degrees F.

In a small skillet over medium heat, add the shredded coconut.  Toast the coconut, stirring frequently, until light brown. 

Put the butter in an 8 or 9-inch cast-iron skillet (you can also use a similarly-sized cake pan or pie plate), and place in the preheated oven.  Let the butter cook and sizzle, swirling occasionally, until the butter is melted and there are brown solids.  Remove from the oven and tilt around, completely covering the sides and bottom with brown butter.

Meanwhile, in a blender, or with a bowl and whisk, mix together the eggs, half-and-half, and sugar.  Add the flour, ginger, salt, and 2 tablespoons of the shredded coconut and blend until smooth.  Pour into the warm skillet, and slide into the oven.  Bake for 15-20 minutes, or until the center looks set and the edges have risen and are golden brown.  It will rise and puff around the pan while in the oven, but will deflate as it cools.

Remove from the oven.  Top with the chopped pineapple, banana slices, and the remaining toasted coconut.  Serve immediately with maple syrup, if desired.

Sources: pancake adapted from Molly Wizenberg's book A Homemade Life; tropical adaptation inspired boy Joy the Baker's Cookbook