Puff Pancake with Peaches

Dutch Baby Pancake

This showstopping breakfast or brunch pancake will have all of your guests saying "WOW"

Dutch Baby Pancake

Cortney Smith

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Cuisine

Dutch

Category

Breakfast

Serve this puff pancake plain with powdered sugar and lemon or with our delicious spiced fruit!

Dutch Baby Pancake

Ingredients

    For the Dutch Baby

    • 1 cup milk
    • 4 eggs
    • 1 cup flour
    • 1 teaspoon vanilla
    • 2 tablespoons butter

    For the Spiced Fruit

    • 2 tablespoons butter
    • 2 cups fruit of choice
    • 1 teaspoons lemon juice
    • 1 tablespoon brown sugar
    • Sprinkle each of cinnamon, cardamom & cloves (lighter on cardamom & cloves)

    Optional for Topping

    • ¼ cup walnuts, toasted and chopped
    • Whipped Cream
    • Maple Syrup

    Directions

    1. Preheat oven to 425 degrees with a 10” pan in oven, preheating.

    2. In a fry pan over medium heat, melt butter and add peaches.  Cook peaches until they soften and release some juices.  Add lemon juice and sugar.  Add in spices and heat through.  Keep warm until ready to serve.

    3. In a blender, add milk, eggs, flour and vanilla.  Blend until you see air bubbles.  Remove pan from oven and add 2 tablespoons of butter.  Swirl to coat.  Pour in filling and bake for 20 minutes. *

    4. Remove from oven and top with peaches, pecans and whipped cream.  Serve syrup to the side.
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