Description
One large, light, airy dutch baby pancake is easy to create on a warm summer morning, but still delicious with caramelized summer peaches.
Ingredients
Scale
- 3 Tbsp. butter
- 3 large eggs, room temperature
- 2/3 cup all-purpose flour
- 2/3 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
- Preheat oven to 425 degrees.
- Place butter in a 10 inch cast iron skillet and place in oven to melt.
- Beat eggs with a hand-held electric mixer for 3-4 minutes until pale and frothy.
- Beat in flour, milk, cinnamon and vanilla until smooth. (about 1 minute)
- Pour batter into skillet and bake for 18-22 minutes until golden and puffy.
- While Dutch baby is cooking make the caramelized peaches.
- In a medium bowl whisk together sugar, salt and cinnamon.
- Add sliced peaches and toss to coat.
- Heat a skillet over medium-high heat.
- Add peaches and cook, stirring occasionally for 5-7 minutes until soft, bubbly and the sugar caramelizes.
- Add butter and continue to cook for one minute.
- Pour over the Dutch baby and serve immediately. Dust with confectioners sugar if desired.
- Category: Breakfast, Dessert
- Cuisine: German