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
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- 3 Tbsp butter
- 3 large eggs, room temperature
- 2/3 cup all-purpose flour
- 2/3 cup whole milk, room temperature
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 Tbsp sugar
- 2 peaches, sliced
- 2 Tbsp brown sugar
Instructions
- Preheat oven to 425°F.
- Place a 10-inch cast-iron skillet in the oven to heat.
- In a blender, combine eggs, flour, milk, salt, vanilla, and sugar. Blend until smooth.
- Carefully remove the skillet from the oven and add butter, swirling to coat.
- Pour the batter into the skillet and return to the oven.
- Bake for 20-25 minutes until puffed and golden brown.
- While the pancake bakes, in a separate pan, cook peach slices with brown sugar until caramelized.
- Serve the Dutch baby pancake with caramelized peaches on top.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 12
- Carbohydrates: 30
- Fiber: 2
- Protein: 7