Peach Dutch Baby Pancake

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We aren't big brunch people.  Since moving to Colorado, weekend mornings are for tee times, trail runs, bike rides, or hitting the slopes and rarely for a leisurely meal with each other or friends.  However, there are times when taking the time to enjoy the morning is just what you need - coffee, reading materials, and something delicious to eat.

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Pancakes and waffles are delicious, but I've never liked that one person slaves away over the griddle while others eat - and if you stick the pancakes or waffles in the oven so you can all eat at the same time, they just aren't quite as good as they are fresh off the griddle.  Enter the Dutch Baby Pancake, which is a giant pancake that you bake - no cooking one or two pancakes at a time, no dripping batter on your stove, no waiting to cook all of the batter before you can eat.  The consistency and pancake itself is also different - it is more soufflé-like and almost has the texture of a bread pudding or a popover.  This can definitely double as a dessert as well as breakfast.

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I made the pancake below with whole milk and used a non-stick pan (I don't own a cast-iron skillet).  I think you'd get similarly good results with skim or 2% milk if you want to make this a bit healthier, but I haven't tested it that way.  I suspect any fruit would be delicious.

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Peach Dutch Baby Pancake

Serves 4-6 (depending on how hungry everyone is)

Adapted from Bon Appétit*

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 4 large eggs
  • 3/4 cup all-purpose flour
  • 3/4 cup whole milk
  • 3 tablespoons sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 peaches, halved, pitted, cut into 1/4"-thick wedges

Preparation

  1. Preheat oven to 425°. Melt 2 Tbsp. butter in a small saucepan; scrape into a blender. Add eggs, flour, milk, 1 Tbsp. sugar, vanilla extract, and salt. Blend batter until smooth; set aside in blender.
  2. Heat a 12" cast-iron skillet over medium heat. Add remaining 2 Tbsp. butter and remaining 2 Tbsp. sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes. Add peaches to skillet; increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Briefly re-blend reserved pancake batter. Pour evenly over peaches and transfer to oven.
  3. Bake pancake until puffed and golden brown all over, 17–20 minutes (it will deflate as soon as it's removed from the oven).  If you’d like, dust the pancake with powdered sugar and serve immediately.  I found the pancake to be plenty sweet without powdered sugar.

* Note - The original recipe called for making a cherry compote to serve along with the pancake.  I found that by adding more peaches, the pancake had enough flavor and sweetness without a compote; in fact, we didn't put anything on top of our pancakes.  I am sure these would be nice dusted with powdered sugar, with maple syrup or butter, or with a fruit compote.  I feel like peaches are easily overwhelmed by other fruit, and I loved that this actually tasted of peaches.

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