Peach Dutch Baby Pancake Recipes

PEACH DUTCH BABY PANCAKE

Steps:

• Preheat oven to 400F/200C. Put an 8in/20cm cast iron skillet/frying pan in to heat up as the oven heats.
• Meanwhile, cut the peach into slices and toss the slices and the raspberries with the oil and balsamic vinegar in a small roasting dish. Whisk together the pancake ingredients (egg, flour, milk, maple syrup, salt and lemon zest - note NOT the butter) until smooth.
• Once the oven has reached temperature, add the butter to the pan. Put it back in the oven to melt and heat for a minute. At the same time, add the dish with the fruit to the oven.
• Once the butter has melted and starting to brown very slightly, pour the pancake batter into the middle of the pan. Immediately put the pan back in the oven and leave to bake for approx 15-18min until the pancake has puffed up and is lightly brown.
• Remove the fruit from the oven at the same time and place them over the middle of the pancake and top with the yogurt, if using. Enjoy warm.

PEACHY DUTCH PANCAKE

Steps:

• Preheat oven to 425°. Place butter in a 13x9-in. baking dish. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish. Carefully add peaches; return to oven for 3-4 minutes or until bubbly., Meanwhile, in a large bowl, whisk eggs until frothy. Add milk and extract. Whisk in flour, sugar and salt. Pour into hot baking dish. Bake 10-12 minutes or until puffed and sides are golden brown., Remove from oven; serve immediately with preserves and syrup., To Make Ahead:Prepare pancake batter as directed. Refrigerate, covered, several hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Prepare baking dish as directed. Whisk batter until blended; pour into hot baking dish. Bake, as directed, until puffed and sides are golden brown.

PEACH DUTCH BABY

Steps:

• Preheat oven to 425ºF (218ºC). Butter the bottoms and sides of a 12-inch cast iron skillet or 13x9-inch glass pan.Blend or whisk eggs, milk or cream, and vanilla until smooth. Add flour, salt, and cinnamon and blend. Add butter and blend.Slice peaches. Blend the batter once more. Pour into pan and arrange peach slices on top.Bake in preheated oven for 15 minutes. Lower the oven temperature to 325ºF (163ºC) and cook for an additional 5-10 minutes, or until golden. Remove from oven and serve immediately with lots of butter, a drizzle of maple syrup or honey (or a sprinkling of powdered sugar), and a dollop of whipped cream. Recipe adapted from my recipe for Blueberry Dutch Baby, which was adapted from Always With Butter.

PEACH DUTCH BABY PANCAKE WITH CHERRY COMPOTE

Steps:

• For compote:
• Bring honey, lemon peel, lemon juice, and 1/2 cup water to a boil in a small heavy saucepan. Add cherries and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes. Transfer cherry compote to a medium bowl and chill.
• For pancake:
• Preheat oven to 425°F. Melt 2 tablespoons butter in a small saucepan; scrape into a blender. Add eggs, flour, milk, 1 tablespoon sugar, vanilla extract, and salt. Blend batter until smooth; set aside in blender.
• Heat a 12" cast-iron skillet over medium heat. Add remaining 2 tablespoons butter and remaining 2 tablespoons 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 reblend reserved pancake batter. Pour evenly over peaches and transfer to oven.
• Bake pancake until puffed and golden brown all over, 17-20 minutes (it will deflate as soon as it's removed from the oven). Dust pancake with powdered sugar and serve immediately, passing cherry compote alongside.
• Do Ahead
• Compote can be made 1 day ahead. Cover and chill. Remove lemon peel just before serving.