Peach Dutch Baby
Peach Dutch Baby, or German Pancake, is the perfect weekend breakfast or brunch. To make this gluten-free, simply use rice flour instead of all-purpose flour.
Equipment
- Large or deep-dish cast-iron skillet
Ingredients
- ½ Tbsp olive oil for the pan
- 3 eggs
- ½ cup milk or cream
- 1 tsp vanilla extract
- ½ cup all-purpose flour use rice flour for gluten-free
- ½ tsp salt
- ⅛ tsp cinnamon or more to taste
- 2 Tbsp butter, melted
- 1 15-oz can sliced peaches in heavy syrup, drained
- Powdered sugar and Cool Whip for serving
Instructions
- Preheat oven to 425 degrees F.
- Rub oil into a large skillet.
- Hand-mix eggs, milk, and vanilla until smooth. Stir in flour, salt, cinnamon, and butter, until blended. Pour batter into the pan. Arrange the peach slices on top. (If the pieces are large, you may want to cut them in half first.)
- Bake for 15 minutes. Then lower the temperature to 325 degrees F and cook for an additional 5-10 minutes. Do not open the oven door while cooking, as this can cause the Dutch baby to deflate.
- Remove from oven and sprinkle with powdered sugar. Serve immediately with butter and a dollop of Cool Whip. Leftovers (if there are any) are great the next day.
Notes
This recipe is an excerpt from Modern Cast Iron by Ashley L. Jones.