Peach Dutch Baby Pancake

One large, light, airy dutch baby pancake is easy to create on a warm summer morning, but still delicious with caramelized summer peaches.
By Mary Ann Dwyer

Peach Dutch Baby Pancake

During warm summer mornings, instead of slaving over a hot griddle flipping, flipping, and flipping pancake after pancake I suggest you try this incredibly impressive Caramelized Peach Dutch Baby Pancake! A Dutch baby, otherwise known as a German pancake, a Dutch puff or a Bismarck is a cross between a popover and a pancake. A Dutch baby is generally served for breakfast but can also be served for dessert. You can serve it up with powdered sugar, syrup, fresh squeezed lemon juice or fruit toppings.

Peach Dutch Baby Pancake

It’s really quite simple to make. It’s light, airy and eggy and I thought it would be just perfect to serve with some caramelized peaches.

If you’re up for the challenge of pancakes, make these Buttermilk Blueberry Pancakes and celebrate summer’s berries.

Peach Dutch Baby Pancake
 
One large, light, airy dutch baby pancake is easy to create on a warm summer morning, but still delicious with caramelized summer peaches.
Author:
Recipe Type: Breakfast, Dessert
Cuisine: German
Serves: 4 to 6 servings
Ingredients
  • 3 Tbsp. butter
  • 3 large eggs, room temperature
  • ⅔ cup all-purpose flour
  • ⅔ cup whole milk, room temperature
  • ¼ tsp. ground cinnamon
  • ¼ tsp. vanilla
  • Confectioners sugar for dusting
  • Caramelized Peaches
  • 6 ripe peaches, peeled and cut into 2 inch slices (2½ lbs.)
  • ½ cup sugar
  • ¼ tsp. coarse salt
  • ¼ tsp. ground cinnamon
  • 3 Tbsp.butter
Instructions
  1. Preheat oven to 425 degrees.
  2. Place butter in a 10 inch cast iron skillet and place in oven to melt.
  3. Beat eggs with a hand-held electric mixer for 3-4 minutes until pale and frothy.
  4. Beat in flour, milk, cinnamon and vanilla until smooth. (about 1 minute)
  5. Pour batter into skillet and bake for 18-22 minutes until golden and puffy.
  6. While Dutch baby is cooking make the caramelized peaches.
  7. In a medium bowl whisk together sugar, salt and cinnamon.
  8. Add sliced peaches and toss to coat.
  9. Heat a skillet over medium-high heat.
  10. Add peaches and cook, stirring occasionally for 5-7 minutes until soft, bubbly and the sugar caramelizes.
  11. Add butter and continue to cook for one minute.
  12. Pour over the Dutch baby and serve immediately. Dust with confectioners sugar if desired.

 

Mary Ann Dwyer

Hello, my name is Mary Ann Dwyer and I am the blogger behind The Beach House Kitchen. I grew up my entire life lucky enough to spend summers at the Jersey Shore. I entertain from Memorial Day to Labor Day and love every minute of it. My fondest memories are from times spent there enjoying meals with family and friends and this blog is my way of sharing it with you.

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