Brown Butter, Cinnamon, Peach Dutch Baby


Peach season is such a delight. Amirite!? Ha, that rhymed.

Anyway, I’ve had “dutch baby” on my Foodie To-Do list for years. It’s embarrassing really. To be honest, I’m just not comfortable with cast iron skillets. But enough of that nonsense, I’m going to get comfy one delicious dutch baby at a time.

A dutch baby is essentially a puffed pancake. The batter gets poured into a screaming hot pan (like a Yorkshire pudding) and then tossed into a hot oven. It puffs up so beautifully, especially around the edges, creating a bowl-like effect, which can happily transport a variety of fillings. Don’t be alarmed when your puffy pancake deflates as soon as it’s out of the oven. As soon as the steam, which was holding it up, evaporates you’ll be left with a soft, tender pancake that is reminiscent of crepe. Yum.

Just like a crepe, you can top ‘em with anything yummy; nutella, jams and preserves, lemon curd, peanut butter, maple syrup, or fresh fruit. Or try topping with something more savoury.

If you don’t have a cast iron skillet the internet tells me that you can make them in any oven-safe pan, including a pie plate. I really enjoyed this recipe and can't wait to try out many more.

Cinnamon Peach Dutch Baby

6 TBSP butter

1 huge peach, thinly sliced

4 eggs

2/3 cup whole milk

2/3 cup flour

2 tsp vanilla extract

2 tsp ground cinnamon

1/2 tsp kosher salt

2 TBSP granulated sugar

whipped cream and or maple syrup for serving

1. Preheat the oven to 450 degrees F. Place 4 tablespoons butter and the sliced peaches into a 10-12 inch cast iron skillet. Place the skillet in the center of the oven for 5-8 minutes, until the butter is browned.

2. In a blender, combine the eggs, milk, flour, vanilla, 1 teaspoon cinnamon, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain.

3. Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.

4. In a small bowl, combine the remaining 1 teaspoon cinnamon and the sugar.

4. Remove the Dutch Baby from the oven and sprinkle with cinnamon sugar. If desired, serve topped with whipped cream and maple syrup. EAT.