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.
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
- 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.
Dutch Baby recipe adapted from nigella.com