A Dutch Baby is sometimes called a German pancake, or a Dutch Puff—although ironically, it’s said to have been born in an American kitchen.
But really, I could care less about the point of origin. All I know is that this pancake, baked in a hot oven (instead of flipped on the stove) comes out squidgy and crispy in alll the right places.
Also, it puffs up exquisitely, so as to form the perfect edible vessel for lashings of creme fraiche and shining roasted fruit.
One more also—this is probably one of the fastest, easy-peasiest, breakfasts you’ll ever make. Ever. (And the effortlessness in no way correlates with how damn amazing it comes out; which is pretty much the first and only rule of breakfast club.)
My favourite fruit with which to adorn the Dutch Baby is fat, hot-from-the-oven, peaches, roasted in both maple syrup and their own juices.
Feel free to deconstruct this recipe—swop out the peaches for fresh berries, or strawberries, or simply commit to memory the bit on how to easily roast a peach for a syrupy addition to ice-cream, custard, oatmeal, or even on its own.
I obvs highly recommend trying out the whole shabang, tho.
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DUTCH BABY PANCAKE W’ EASY ROASTED PEACHES
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4–6 servings 1x
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Squidgy and crispy in allll the right places, with syrupy golden peaches nestled inside, this easy-peasiest Dutch Baby pancake will be the breakfast you’ll want to wake up to every morning.
Ingredients
FOR THE DUTCH BABY
- 3 large eggs
- 1 tablespoon castor sugar
- ⅔ cup whole milk
- ⅔ cup all-purpose flour
- 1½ teaspoons vanilla extract
- Pinch of sea salt
- Pinch of nutmeg
- 2 tablespoons unsalted butter
For the peaches—
- 3 large, ripe peaches
- Maple syrup/ honey for drizzling
Instructions
- For the peaches, preheat the oven to 220ºC/425 F/gas mark 7. Slice the peaches in half and remove the stones. Place cut-side up in a baking dish, and lightly drizzle each peach half with maple syrup or honey.
- Roast in oven for 20 minutes or until the peaches have softened—test with a fork—they should still hold their shape, though!
- Halfway through the peaches’ cooking time, place a 25cm/10-inch cast-iron frying pan/skillet in the oven on the shelf above the roasting peaches. Leave to heat.
- Next, beat eggs and castor sugar in an electric mixer / food processor until light and frothy. Add in milk, flour, vanilla, salt and nutmeg, and continue to beat/ blitz until well mixed. (Consistency should be thin, like a normal pancake batter.)
- Check peaches are soft, but still holding shape, and remove from oven. Set aside.
- Then, using a thick tea towel or oven mitt, remove the pan/ skillet from oven. Quickly dollop butter inside and tilt pan a few times to melt and spread butter evenly. Pour batter in next, then pop back into oven.
- Bake until super puffy and golden, around 20 minutes.
- To serve, spoon generous amounts of creme fraiche into pancake, top with the roasted peaches, a swizzle of maple syrup or honey, and dust with icing sugar. Eat immediately.
Notes
Dutch Baby recipe adapted from nigella.com
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