A close relative of the popover and Yorkshire pudding, the Dutch Babie rises and falls as it bakes so the center stays soft and eggy. It’s traditionally served with a sprinkling of confectioners’ sugar and a squeeze of fresh lemon juice. The crater-like shape makes it perfect for filling with fresh or cooked fruit.
1 tablespoon butter
1 cup all-purpose flour
1 tablespoon granulated sugar
1¼ cups milk
2 large eggs, at room temperature
¼ teaspoon salt
Confectioners’ sugar, for dusting
Sliced fresh nectarines and blackberries, for topping
Preheat the oven to 375°F. Put the butter in a 9-inch pie pan and place it in the oven to melt. Meanwhile, in a large bowl, combine the flour, granulated sugar, milk, eggs, and salt. Using an electric mixer set at medium-high, beat the mixture for 1½ to 2 minutes, or until smooth. Remove the pan from the oven and carefully swirl to evenly coat the bottom with the butter. Pour the batter into the pan and bake for about 30 minutes, or until the edges have risen and are crisp and golden brown, and the center is set but still soft.
Remove the pan from the oven and dust with confectioners’ sugar. Cut the pancake into wedges, top with nectarines and blackberries, and serve immediately. Serves 6 to 8.