A Dutch baby recipe, for when your homemade pancakes just aren’t working out

Bonus: Peaches are worked into the batter and served on top.
Peach Dutch baby pancake. (MICHELLE STARK   |   Times)
Peach Dutch baby pancake. (MICHELLE STARK | Times)
Published June 25

I tried to make pancakes from scratch one recent weekend morning, and it did not go well.

Despite following a usually reliable New York Times recipe for simple pancakes, mine were flat and lifeless.

It may have been that I only had about ¼ cup all-purpose flour, and had to use wheat flour for the rest. Or maybe it was my skillet.

Either way, it left me with a longing for a decadent breakfast. When I came across a recipe for a Dutch baby in a new cookbook I was testing, it felt like a solid alternative. It called for peaches, but you could use any stone fruit, or even apples for more of a fall feel.

Dutch babies are essentially baked pancakes that crisp up on the edges and remain wonderfully puffy in the middle. And the best part: No standing over a skillet with a spatula, wondering when your pancakes are done.

Dutch Baby With Peaches and Almonds

5 tablespoons unsalted butter

1 cup chopped peaches (about 1 medium peach)

4 tablespoons granulated sugar

3 large eggs

¾ cup whole milk

¾ cup all-purpose flour

½ teaspoon salt

Powdered sugar, for serving

Sliced peaches, for serving

Preheat the oven to 425 degrees.

Melt 1 tablespoon of the butter over medium-high heat in a 10-inch cast iron skillet (or other ovenproof skillet, but cast iron works best).

Add the chopped peaches and 1 tablespoon of the sugar and cook, stirring often, until the peaches begin to brown, about 3 minutes.

Remove the peaches from the skillet, wipe the skillet clean and place the skillet in the hot oven for 10 minutes.

Blend the eggs, milk, flour, remaining 3 tablespoons sugar and salt in a blender until smooth. You can hand-mix it, too, just make sure to use a whisk or fork and get all the clumps out.

Add the remaining 4 tablespoons butter to the hot skillet and let it melt for a few seconds, swirling the skillet so the butter coats it. Pour the batter over the melted butter without mixing it in.

Spoon the caramelized peaches on top of the batter. Transfer the skillet to the oven and bake for 20 minutes or so, until puffed and golden.

Serve immediately, topped with a dusting of powdered sugar and additional sliced peaches.

Serves 4.

Source: The Peach Truck Cookbook by Jessica N. Rose and Stephen K. Rose

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