Oatmeal Dutch baby pancake with chocolate chips and pecans
½cuprolled oats, not instant
½cupsemi-sweet chocolate chips
Powdered sugar, for serving
Preheat the oven to 425 °F. In a blender add the eggs, milk, oats, flour, vanilla, brown sugar, cinnamon, and salt and mix until a smooth batter is formed.
In a large ovenproof skillet, melt the butter on low heat. Add the pecans to the skillet along with the granulated sugar, 1 tablespoon of the orange juice, and the zest. While stirring, cook for 1-2 minutes until the pecans are just beginning to brown and are fragrant. Turn off the heat and lightly salt the pecans, if desired.
Pour the batter over the pecans then evenly sprinkle over the batter the chocolate chips. Bake uncovered in the oven for 20-25 minutes or until the Dutch baby is lightly browned and puffy.
While warm, sprinkle the Dutch baby with the remaining orange juice and then top with confectioners’ sugar. Slice into wedges and serve immediately. Note that it will deflate a bit soon after it comes out of the oven but this does not make it any less delicious.
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