Peach Dutch Baby
The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.
I mean, first off, peaches. Yummy, in-season, late summer peaches; I’m not quite as sure about October peaches. Unless you trust your peach-dealer implicitly, you might want to put this one in your back pocket for a bit (sorry I didn’t get this one out in a more timely fashion!)
A dutch baby is like making one big, enormous pancake. It’s German in origin, stemming from a corruption of deutsch. You pour everything in a cast-iron skillet and bake it like a cake (now that’s what I call a pancake!). Plus you get to say you’re eating a “dutch baby”, which the kids think is pretty hilarious.
Honestly, the only downside to pancake day is that you have to make all of the pancakes. Standing over a hot stove for an hour, flipping pancake after pancake…a dutch baby, though, just set it and forget it. WAY easier (though there are a lot fewer leftovers).
This recipe is amazing. I have been intrigued by the idea of dutch babies for a long time, but I’ve tried a few recipes with “meh” results. This one, though…this one is solid gold. Delicious, juicy, golden peach-gold.
Recipe from FiveHeartHome.
- 3 tablespoons sugar, divided
- 1 teaspoon cinnamon, divided
- 2 cups peeled, sliced peaches (about 3 peaches)
- 2 tablespoons butter
- 3 eggs
- 1/2 cup milk
- 1/2 cup white whole wheat flour
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar
- Preheat oven to 400°F.
- In a medium bowl, blend 2 tablespoons sugar with 1/2 teaspoon cinnamon. Stir in peach slices and toss until evenly coated.
- Place butter in a 9 to 10-inch glass pie plate or ovenproof skillet. Place dish in oven for a couple of minutes until butter is melted. Use a potholder to remove dish from oven and swirl to evenly coat bottom with melted butter.
- Spread peach slices over butter in an even layer and return to oven to bake for 10 minutes.
- While peaches are baking, pour eggs, milk, flour, salt, vanilla, and remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon in a blender. Blend on medium speed for 1 minute. Once peaches have baked, remove dish from oven with a potholder and slowly pour batter over peaches.
- Bake for 20 minutes or until pancake is golden brown and puffy. Allow to cool for a few minutes on a wire rack (it will significantly deflate) before dusting with powdered sugar, slicing, and serving warm.