Peach Dutch Baby Pancake, and Babies on the Brain
I have two things to tell you about today, and both have to do with babies.
The first is a baby of the Dutch pancake kind, a wondrous, eggy, puffy, light, custardy, souffle-ish breakfast dish that is hands-down one of my very favorite things to eat in the morning. Or as a snack. Or maybe as breakfast-for-dinner.
I’ve been making Dutch Baby pancakes periodically ever since Sue posted an Apple Dutch Baby on her blog this past fall, and really, I don’t know why I’ve waited so long to talk about it. Apples are absolutely delicious in this pancake, but as we’re smack-dab in the middle of peach season (YAY!!!) I sauteed some peaches to top this pancake last weekend. And oh, my, was it marvelous.
It comes out of the oven puffed, glorious, and just screaming to be cut into. What a great brunch dish this would be, don’t you think? You could bring it immediately over to the table in all it’s puffed glory and join your guests in a round of “oohs” and “aahs.”
The second baby-related thing I want to tell you about today is something that, just like the Dutch Baby pancake, I also can’t believe I waited so long to write about.
Come this December, B and I will put this to good use:
That’s right, we’re expecting! And I couldn’t be more thrilled! I’m feeling great so far and can hardly believe I’m more than halfway through the pregnancy. Lately, my cooking mode has mainly been of the cook-something-fast-so-I-can-scarf-it-down type. That’s right, folks, my appetite lately has been quite a force to reckon with. Luckily, the things I’ve been craving have been things easy to attain, like ripe juicy stone fruit and…well, pizza. And ice cream. (My first trimester all I wanted was lots of Indian and Southeast Asian flavors — Hot, Sour, Salty, Sweet was my cookbook bible for the month of May.)
And most recently, that Dutch baby. I will now confess that I ate 3/4 of it. And was still hungry. Perhaps I should take that as a sign that Baby Eggs on Sunday will be a good eater? (A mom-to-be can hope!)
Peach Dutch Baby Pancake
This pancake is super easy to make and quite impressive when it comes out of the oven. You can try it with different fruit, such as apples, peaches, or even pears or plums.
Adapted from Feelgood Eats
3 tablespoons unsalted butter (divided)
1 peach, thinly sliced
3/4 cup unbleached all-purpose flour
1/2 tablespoon sugar
1 teaspoon sea salt
2/3 cup whole milk
maple syrup or powdered sugar, to serve
Preheat the oven to 450F.
Heat a 10-inch skillet (preferably cast iron) over medium-high heat and melt 3 tablespoons of butter. After the butter’s melted, turn off the heat and transfer 2 tablespoons of the butter to a small bowl and set aside. Now return the skillet to medium heat and in the remaining 1 tablespoon of butter, saute the peach slices lightly just until they start to soften. Turn off the heat on the skillet, remove the peaches and set aside.
In a blender (or using a whisk in a large bowl) combine the flour, sugar and salt and blend lightly to combine. Add or whisk in the eggs, milk and 2 tablespoons melted butter; blend or whisk thoroughly to form a smooth batter.
Check your skillet to make sure there’s enough butter remaining so the pancake will slide out after it’s baked (you can add a bit more butter to coat if it looks low.) Pour the batter into your skillet, arrange the sliced peaches on top, and place in the oven. Bake for 15-18 minutes, until puffed and golden.
Serve immediately with maple syrup or powdered sugar.