A showstopper presentation is made when you serve this deliciously light and fluffy Dutch Baby filled with juicy ripe peaches at your next breakfast or brunch!
Yum
While it is starting to get a little crisp in the mornings it is still hot in Los Angeles during the day. We had several days of 102 degree heat to prove it over the past week! Being that it is still warm we are still getting in some late summer fruit which is heaven in our book!
I walked in to the local grocery store Saturday morning to buy 1 item, chili powder, when I was suddenly hit by the most delicious fruity smell. Navigating toward that smell I was lead to a huge display of the prettiest yellow peaches. Oh man, that smell was calling me!!! The smell alone made me pick up 4 of them right then and there. No bag in site, not even a cart. So I'm toting them around looking for my favorite chili powder for dinner and off I go. I'm going to make:
SWEET PEACH DUTCH BABY
We have an old family recipe for Dutch Babys and I laugh now remembering my mom and I trying to make one but we didn't have a 10" skillet handy. So we grabbed an 8" skillet and I just thought it would come out thicker.....oh boy that was NOT the case! The Dutch Baby overflowed in the oven and made a mess. Oh my, what was left was tasty but cleaning that up left me not wanting to try that again anytime soon. But today I got up my courage once again to tackle this beauty of a breakfast. Plus I have my 10" skillet ready to go!
Sorry, I don't want to scare you away. It really is easy to make. You just need to make sure you have a 10" skillet for this recipe in order for it to come out without issues. Too much batter, or too small of a skillet and it may end up in a big mess like the one my mom and I created so long ago!
What is a Dutch Baby? AKA a German pancake, it can be called considered an American popover. Basically it's a large fluffy pancake. The Dutch baby baked in the oven, in a skillet, and is usually a little thicker than most pancakes. Plus it doesn't contain any of the additional leavening ingredients, such as baking powder, that pancakes do. A nice hot cast iron skillet causes the pancake to puff up dramatically which will slightly deflate soon after being removed from the oven.
This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of the year. All you have to do is just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Poof! a masterpiece with emerge!
How Do I Serve this? You can leave the Dutch Baby as is and serve if with hot maple syrup or a dusting of confectioner's sugar. Plain and simple with do you in a pinch. However, if you want to jazz it up then the variation of what you can do are endless. Berries and whipped cream would be fantastic. Warm cinnamon apples would be perfect for fall. But since the weather is still warm and I bought those luscious peaches I'm going to jazz mine up with juicy peach slices and a dollop of honey laced ricotta cheese for good measure.
Note: Frozen fruit will work perfectly and allow you to have this dish all year round. Make sure to thaw the fruit first if using frozen.
What special equipment do I need? A good 10" cast iron skillet such as this one, or a metal oven proof skillet like this one is needed to make this. I love my cast iron skillets because they are so versatile and are perfect for the stovetop and the oven, so that's what I used. A heavy skillet that gets really hot it a necessary component for this dish so that the pancake rises.
NOTE: Make sure to use a 10" skillet with this recipe so that your batter doesn't spill over the sides, (been there, done that!) or if too big it won't fill the pan correctly and rise like it should. If you prefer to use a blender to mix the ingredients that works perfectly, but mixing them by hand is what I did and was just a simple, and I didn't have to clean the blender.
The results are in! MGG gave a big wow when i served this on the breakfast table Sunday morning, straight from the skillet. So that was a huge plus! Even better was that he had several helpings. I was very pleased with the presentation, the pancake was nicely browned with big poofy spots. The fresh peach topping was the perfect addition for a nice late summer breakfast, and the ricotta with honey gave it just a little extra something. Come to think of it, yogurt with honey would be nice too.
I hope you make this while the peaches are ripe and the sun is shining bright!
Enjoy!
Sweet Peach Dutch Baby
serves 6
2 cups sliced peaches (fresh or frozen, thawed)
3 tsp sugar
1 tsp lemon juice
3 eggs
1/2 cup flour
1/2 cup 2% milk
1/2 tsp salt
2 Tbsp butter
1/4 cup ricotta cheese
2-3 Tbsp honey
Peal and slice peaches if fresh. Place in a medium bowl and add the sugar and lemon juice Stir to coat and set aside.
Preheat oven to 400 degrees. In a 10" cast iron skillet add the butter. Place in the oven to melt butter for about 5 minutes. Meanwhile in a medium bowl beat the eggs until light an fluffy. Add flour, milk and salt to the bowl and whisk until smooth and combined.
Remove skillet from the oven and immediately pout the batter into the hot skillet. Place in oven and cook for 20-25 minutes until puffy and golden with very few wet spots.
Meanwhile add ricotta cheese to a small bowl and add the honey. Stir to combine. Remove skillet from the oven and fill with the peaches. Serve with ricotta.
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