The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.

The Reason:

Speaking of traditions, we have one around here called Pancake Sunday. As such, we are in constant search of new pancake recipes.

The Journey:

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).

The Verdict:

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.

The Recipe:

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

1. Preheat oven to 400°F.
2. In a medium bowl, blend 2 tablespoons sugar with 1/2 teaspoon cinnamon. Stir in peach slices and toss until evenly coated.
3. 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.
4. Spread peach slices over butter in an even layer and return to oven to bake for 10 minutes.
5. 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.
6. 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.