Thursday, June 16, 2011

Dutch Baby with Peaches

I recently bought a cast iron skillet and was looking for an opportunity to use it for the first time.  With peaches being in season right now, this was the perfect recipe.  This pancake is great for either breakfast or dessert, and would be equally tasty with any other type of fruit filling!

Mix the batter and pour into hot skillet to bake.

Heat sliced peaches with butter, cinnamon and brown sugar.

Fill Dutch baby with peaches and dust with powdered sugar.

Dutch Baby
½ cup all-purpose flour
½ tsp salt
2 eggs
½ cup milk
2 tablespoons unsalted butter, melted, plus extra for greasing

Spiced Peaches
2 tablespoons unsalted butter
3 peaches, peeled and sliced
2 tsp ground cinnamon
2 tablespoons light brown sugar

1 tablespoon lemon juice
Confectioner’s sugar

1. Place a 10-inch cast iron skillet in the oven and heat to 450°F.
2. Sift flour and salt together and set aside.
3. Beat eggs with mixer at low speed. Add the milk and flour mixture, alternating, in 3 additions.  Beat until smooth, then mix in the melted butter.
4. Brush the hot skillet with the extra melted butter.  Pour batter into hot skillet and bake for 10 minutes at 450°F.  Reduce heat to 350°F and continue baking until the Dutch baby is puffy and pulls away from the pan, about 15 minutes.  Remove Dutch baby from oven and drizzle with lemon juice.
5. While Dutch baby is baking, prepare the peaches.  Melt butter in saut√© pan over medium heat.  Add the peaches, cinnamon and brown sugar and stir until peaches are heated.
6. Fill the Dutch baby with the spiced peaches and dust with powdered sugar.  Serve immediately.

Adapted from the recipe for Dutch Baby with Spiced Peaches in Baking at Home with the Culinary Institute of America, available for purchase at

-Posted by Jennifer

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