Peachy Dutch Pancake Recipes
PEACH DUTCH BABY PANCAKE WITH CHERRY COMPOTE
This puffy, soufflé-like pancake is just as good for dessert as it is for breakfast. Don't worry when it deflates as soon as it's removed from the oven; that's exactly what's supposed to happen, forming a well for the cherry compote. Serve it immediately, right from the skillet.
Provided by Susan Spungen
Categories Fruit Breakfast Brunch Dessert Bake Vegetarian Kid-Friendly Low Sodium Cherry Peach Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For compote:
- Bring honey, lemon peel, lemon juice, and 1/2 cup water to a boil in a small heavy saucepan. Add cherries and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes. Transfer cherry compote to a medium bowl and chill.
- For pancake:
- Preheat oven to 425°F. Melt 2 tablespoons butter in a small saucepan; scrape into a blender. Add eggs, flour, milk, 1 tablespoon sugar, vanilla extract, and salt. Blend batter until smooth; set aside in blender.
- Heat a 12" cast-iron skillet over medium heat. Add remaining 2 tablespoons butter and remaining 2 tablespoons sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes. Add peaches to skillet; increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Briefly reblend reserved pancake batter. Pour evenly over peaches and transfer to oven.
- Bake pancake until puffed and golden brown all over, 17-20 minutes (it will deflate as soon as it's removed from the oven). Dust pancake with powdered sugar and serve immediately, passing cherry compote alongside.
- Do Ahead
- Compote can be made 1 day ahead. Cover and chill. Remove lemon peel just before serving.
PEACHY DUTCH PANCAKE
After my daughter attended a slumber party, she raved about a Dutch pancake they had for breakfast. She asked her friend's mom for the recipe so we could make it at home. This is my version.-Carol Rogers, Tipton, IA
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place butter in a 13x9-in. baking dish. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish. Carefully add peaches; return to oven for 3-4 minutes or until bubbly., Meanwhile, in a large bowl, whisk eggs until frothy. Add milk and extract. Whisk in flour, sugar and salt. Pour into hot baking dish. Bake 10-12 minutes or until puffed and sides are golden brown., Remove from oven; serve immediately with preserves and syrup., To Make Ahead:Prepare pancake batter as directed. Refrigerate, covered, several hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Prepare baking dish as directed. Whisk batter until blended; pour into hot baking dish. Bake, as directed, until puffed and sides are golden brown.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 319mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 7g protein.
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