Sunday, August 15, 2010

Dutch Baby Pancake with Peaches

Good morning!  I wanted to share a quick breakfast recipe.  A Dutch baby pancake is not a cake cooked on the griddle, but is actually baked in the oven.  The pancake puffs up in the oven and then collapses once its out, creating a soft center with chewy edges.  It is a close relative of the popover and Yorkshire pudding.

Recipe for Dutch Baby Pancakes with Peaches (adapted from The Martha Stewart Living Cookbook), serves 4:

-1 1/2 tablespoons unsalted butter
-2 ripe peaches, peeled, pitted and sliced into 1/2-inch wedges
-1/4 cup brown sugar
-1/4 teaspoon cinnamon
-A squeeze of fresh lemon juice
-3 large eggs
-3/4 cup milk
-3/4 cup all-purpose flour
-1/4 teaspoon kosher salt
-1 tablespoon confectioners' sugar

To begin, preheat the oven to 400 degrees F.

Heat a well-seasoned 10-inch cast-iron skillet over high heat.  Add the butter and when melted, add the peaches.  Cook until softened and lightly golden, about 2 minutes.  Stir in the brown sugar, cinnamon, and lemon juice, and remove from heat.  Reserve.

Whisk together the eggs, milk, flour, and the salt in a medium bowl until smooth.  Pour the batter over the peaches.  Baked until puffed and brown, about 20-25 minutes.  Sprinkle with confectioners' sugar over the top.  Use a flat spatula to slide off the cast iron.  Cut into wedges and serve immediately

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