I’ve tried several Dutch Baby recipes over the years - and this is the one that I like the very best. Some Dutch Baby recipes call for more eggs and gives you a custardy-like center. I’m not big on that. The custardy-like center reminds me of claffouti.
I’m not big on claffouti either.
This recipe is so simple, straight-forward, and makes a really tasty Dutch Baby. I’ve used peaches in this recipe, but you can use other fruit instead – apples, berries, etc. No one will complain.
Most Dutch Babies are dusted with confectioner’s sugar, but I prefer a little drizzle of pure maple syrup.
This Dutch Baby with peaches and a bit of maple syrup makes a nice summer breakfast!
On another note…. starting on Monday July 15, La Brea Bakery is holding an outdoor grilling photo contest and anyone can enter. Simply hashtag your summer grilling photo with #GetGrilling on Instagram or leave a post with a photo on La Brea Bakery’s FACEBOOK page, and you’ll be entered to win a La Brea Bakery prize pack of a cookbook autographed by Nancy Silverton, bread coupons, and La Brea Bakery swag.
I hope you enjoy this Dutch Baby with peachces, and be sure to enter La Brea Bakery’s photo contest for a chance to win some great prizes! Good luck!!
1 large peach, seeded and sliced into thin slices
3 tablespoons granulated sugar
3 tablespoons light brown sugar, packed
1/4 teaspoon ground cinnamon
1/2 cup whole milk
2 large free-range eggs
1/2 cup all-purpose flour
pinch of Kosher salt
2 tablespoons unsalted butter
Pure maple syrup
Preheat the oven to 425 degrees.
Place the peach slices in a bowl and add 1 tablespoon granulated sugar and 3 tablespoons light brown sugar. Toss to coat the peach slices.
Pour the milk and eggs in a blender and blend until well combined. Add the flour and 2 tablespoons granulated sugar, and salt. Continue to blend for 7-8 seconds or until well combined and frothy.
Heat an iron skillet over medium-high heat. Add the butter. After the butter is melted, add the peach slices and cook for about 2 minutes, stirring constantly. Cook just until the sugar starts to bubble. Pour the batter over the peach slices and then place the skillet on a baking sheet and place in the oven.
Bake for 25-30 minutes or until the pancake puffs up and turns golden. Remove from the oven and serve with pure maple syrup or dust the pancake with confectioner’s (powdered) sugar.
Note – the pancake will puff up and shortly after you remove it from the oven, it will deflate in the center - leaving it in a bowl-like shape.