Tuesday, August 12, 2014

Fresh Peach Dutch Baby

Pancakes are amazing, any way you flip 'em... and guess what, they are delicious baked, too! Are you surprised? I didn't really think so. Anyway, I had never tried a Dutch Baby until I made this recipe, I love traditional pancakes so much. But, I figured there was a pretty slim chance that I'd end up disappointed in a giant pancake, right? Right.


  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup flour
  • Pinch of salt
  • Pinch of cinnamon
  • 2 tablespoons butter
  • Powdered sugar for dusting
  • 1 fresh peach, de-skinned and sliced

  1. Place a medium skillet (cast iron gets best results) in the oven and preheat to 475 degrees
  2. In a mixing bowl, whisk eggs until fluffy. Add in milk. Gradually whisk in flour, sugar, cinnamon and salt.
  3. Remove the skillet from the oven and lower oven to 425 degrees. Melt two tablespoons of butter in the skillet, coating completely. Pour the batter into the skillet, and top with fresh sliced peaches. Return to the oven
  4. Bake until puffed and golden brown, about 12 minutes (if you are using a regular skillet, it may take more time for the batter to rise)
  5. Remove from heat and sprinkle with powdered sugar. Serve warm with maple syrup and any leftover peach slices.

You can never have too many ways to eat pancakes!


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