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:
Instructions:
Preheat oven to 440℉ / 227℃ and place oven rack in center of oven.