Peach Dutch Baby
A puffed-up skillet pancake baked in the oven with fresh peaches served with a dollop of fresh whipped cream and sliced peaches.
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Servings: 8 slices
Equipment
- 10 inch cast iron skillet
- blender
- stand or hand mixer
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 3 eggs
- 4 tbsp butter divided, (2 tbsp melted)
- 3 tbsp sugar divided
- 1 tsp vanilla extract
- ¼ tsp salt
- 2-3 ripe fresh peaches thin sliced
Whipped Cream
- ½ cup heavy whipping cream cold
- 1½ tbsp sugar
- ½ tsp vanilla extract
Optional Toppings
- 1 peach thinly sliced, powdered sugar
Instructions
- Preheat oven to 425°F.
- To a blender, add flour, milk, eggs, 2 tablespoons of melted butter, 1 tablespoon sugar, vanilla extract, and salt. Blend on high until smooth (30 seconds-1 minute).
- Heat skillet on medium heat. Once hot add the butter, cook and stir frequently until butter starts to brown (3-4 minutes). Stir in 2 tablespoons of sugar and then peaches. Pulse the blender a couple times to ensure adequate air bubbles in the batter. Pour batter over the hot pan. Transfer skillet to the preaheated oven using oven mits.
- Bake 18-22 minutes or until golden and puffed. (Do not open the oven during the first 15 minutes of cooking or the pancake will deflate).
Whipped Cream
- While the pancake is in the oven prepare the whipped cream.In a stand mixer, pour in heavy cream, sugar, and vanilla. Using the whisk, beat on medium-high speed until the mixture firms and stiff peaks form (approximately 90 seconds).
- Top dutch baby with powdered sugar, fresh peaches, and whipped cream.