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