Ingredients with Measurements:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 2 tbsp unsalted butter
- 2 ripe peaches, sliced
- 1/4 cup maple syrup
Special equipment needed:
- 10-inch cast iron skillet
- Blender
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a blender, combine the eggs, flour, milk, salt, and cinnamon. Blend until smooth.
3. Melt the butter in the cast iron skillet over medium heat.
4. Once the butter has melted, add the sliced peaches to the skillet and cook for 2-3 minutes until slightly softened.
5. Pour the batter over the peaches in the skillet.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the pancake is puffed and golden brown.
7. Remove the skillet from the oven and drizzle the maple syrup over the pancake.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat the oven to 425°F.
Serving size:
Serves 2-4 people.
Nutritional information:
Calories: 310
Fat: 13g
Carbohydrates: 40g
Protein: 9g
Sodium: 320mg
Sugar: 23g
Substitutions for ingredients:
- You can use any type of fruit instead of peaches, such as apples or berries.
- If you don't have maple syrup, you can use honey or agave nectar instead.
Variations:
- Add a sprinkle of powdered sugar on top of the pancake before serving.
- Top the pancake with whipped cream or vanilla ice cream.
- Add a pinch of nutmeg or ginger to the batter for extra flavor.
Tips and tricks:
- Make sure the skillet is hot before adding the butter and peaches.
- Don't overmix the batter, as this can cause the pancake to be tough.
- Serve the pancake immediately after baking, as it will deflate as it cools.
Storage instructions:
The Dutch baby pancake is best served fresh and warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the pancake, place it in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the pancake on a large platter and garnish with fresh fruit and a dusting of powdered sugar.
Garnishes:
Fresh fruit, whipped cream, powdered sugar, or chopped nuts.
Pairings:
Coffee, tea, or orange juice.
Suggested side dishes:
Bacon, sausage, or scrambled eggs.
Troubleshooting advice:
- If the pancake doesn't puff up in the oven, make sure the oven is fully preheated and the skillet is hot before adding the batter.
- If the pancake is too thick, add a little more milk to the batter.
- If the pancake is too thin, add a little more flour to the batter.
Food safety advice:
Make sure to wash your hands and all equipment before preparing the recipe. Use caution when handling hot skillets and ovens.
Food history:
The Dutch baby pancake is a traditional German dish that was brought to the United States by German immigrants. It is similar to a popover or Yorkshire pudding.
Flavor profiles:
The Dutch baby pancake is sweet and slightly tangy, with a fluffy texture and a hint of cinnamon.
Serving suggestions:
Serve the pancake for breakfast or brunch, or as a dessert after dinner.
Related Categories
Cooking Method: N/A
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Region: American
Taste: Sweet, Fruity, Maple, Buttery, Maple-Flavored