Peach Dutch Baby
It’s the last full week of summer, and I wanted to soak up the summer flavors, with a little blend of fall. This Peach Dutch Baby was my first to make, first to eat, and absolutely a treat to enjoy! First, I went down the rabbit hole of research and found that this unique breakfast derived from a German pancake dish, but showed up in America in the early 1900’s in the popover form we make today. What is a Dutch Baby? A Dutch Baby is a form of pancake without chemical leaveners added (think baking soda/powder) that make a normal pancake rise. Baking the runny batter with lots of eggs at high heat causes the sides to rise and pop over.
It’s like a work of art, Picasso style…and no two ones are the same! I love the idea of less flour and no added chemicals to make a more whole food breakfast. I added peaches and cinnamon for a lovely end of the summer flavor burst, to blend with the coming fall (and it’s the time of year for Eastern Peaches in our neck of the woods.)
The process of making it is actually pretty easy. This recipe is for the blender, however, feel free to mix vigorously by hand. I also would like to note that this recipe is for a 10 inch pan/skillet and I was using an 8 inch cast iron skillet, so I halved the recipe and it didn’t quite rise as much as a full recipe…but still delicious! (but adjust accordingly)
Let’s Begin!
Ingredients:
-
4 tbsp butter, divided (I use plant butter)
-
4 eggs
-
2/3 cup buttermilk
-
2/3 cup all-purpose flour
-
1 tbsp brown sugar
-
2 tsp almond extract
-
1 tsp salt
-
1 peach, thinly sliced.
Optional garnishes: Powdered sugar, pecans, pure maple syrup.
Instructions:
Preheat oven to 440℉ / 227℃ and place oven rack in center of oven.
Slice your peaches thinly, so that they will bake through as much as possible while the Dutch Baby rises.
Place two tablespoons of the butter in the skillet and place in the oven to melt in pan, but do not let burn or brown.
Then put the other two tablespoons of butter in a microwave safe dish and melt.
While butter is melting in oven, place eggs, buttermilk, flour, sugar, almond extract, cinnamon and salt in a blender.
Blend on low (or pulse) for one minute.
Scrap down sides and add melted butter and blend on low for about 30 seconds more, or until smooth.
When the skillet butter is melted, remove from oven (don’t forget to use your oven mitt!) and carefully swirl butter around pan, coating all sides and bottom.
Pour all of the batter into hot skillet.
Arrange peach slices on top of batter in center of pan and immediately place in the oven and bake for 20-25 minutes, or until puffed up and golden brown.
IMPORTANT: Do not open the oven during the first 15-20 minutes of baking, or the disruption may cause the Dutch Baby to deflate.
Remove from oven and transfer to plate(s) and immediately serve.
Feel free to eat “as is” or add a garnish of powdered sugar, maple syrup or pecans…or a little of all!
Enjoy!
💜Julie
Peach Dutch Baby
Ingredients
- 4 tbsp butter divided (I use plant butter)
- 4 eggs
- 2/3 cup buttermilk
- 2/3 cup all-purpose flour
- 1 tbsp brown sugar
- 2 tsp almond extract
- 1 tsp salt
- 1 peach thinly sliced
- Powdered sugar
- Pecans
- Pure maple syrup
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
- Preheat oven to 440℉ / 227℃ and place oven rack in center of oven.
- Slice your peaches thinly, so that they will bake through as much as possible while the Dutch Baby rises.
- Place two tablespoons of the butter in the skillet and place in the oven to melt in pan, but do not let burn or brown.
- Then put the other two tablespoons of butter in a microwave safe dish and melt.
- While butter is melting in oven, place eggs, buttermilk, flour, sugar, almond extract, cinnamon and salt in a blender.
- Blend on low (or pulse) for one minute.
- Scrap down sides and add melted butter and blend on low for about 30 seconds more, or until smooth.
- When the skillet butter is melted, remove from oven (don’t forget your oven mitt!) and carefully swirl butter around pan, coating all sides and bottom.
- Pour all of the batter into hot skillet.
- Arrange peach slices on top of batter in center of pan and immediately place in the oven and bake for 20-25 minutes, or until puffed up and golden brown.
- Remove from oven and transfer to plate(s) and immediately serve.
Peach Dutch Baby
Ingredients
Instructions
- Preheat oven to 440℉ / 227℃ and place oven rack in center of oven.
- Slice your peaches thinly, so that they will bake through as much as possible while the Dutch Baby rises.
- Place two tablespoons of the butter in the skillet and place in the oven to melt in pan, but do not let burn or brown.
- Then put the other two tablespoons of butter in a microwave safe dish and melt.
- While butter is melting in oven, place eggs, buttermilk, flour, sugar, almond extract, cinnamon and salt in a blender.
- Blend on low (or pulse) for one minute.
- Scrap down sides and add melted butter and blend on low for about 30 seconds more, or until smooth.
- When the skillet butter is melted, remove from oven (don’t forget your oven mitt!) and carefully swirl butter around pan, coating all sides and bottom.
- Pour all of the batter into hot skillet.
- Arrange peach slices on top of batter in center of pan and immediately place in the oven and bake for 20-25 minutes, or until puffed up and golden brown.
- Remove from oven and transfer to plate(s) and immediately serve.
Notes:
IMPORTANT: Do not open the oven during the first 15-20 minutes of baking, or the disruption may cause the Dutch Baby to deflate.