Ingredients with Measurements:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 tablespoons unsalted butter
- 2 ripe peaches, peeled and sliced
- 1/4 cup maple syrup
Special equipment needed:
- 10-inch cast iron skillet
- Blender or whisk
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a blender or whisk, combine the eggs, flour, milk, salt, and cinnamon until smooth.
3. Melt the butter in the cast iron skillet over medium heat.
4. Add the sliced peaches to the skillet and cook for 2-3 minutes until slightly softened.
5. Pour the batter over the peaches and transfer the skillet to the preheated oven.
6. Bake for 18-20 minutes until the Dutch Baby is puffed and golden brown.
7. Remove from the oven and drizzle with maple syrup.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
425°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 11g
Carbohydrates: 31g
Protein: 7g
Sodium: 190mg
Sugar: 18g
Substitutions for ingredients:
- Whole milk can be substituted with any milk of your choice.
- Peaches can be substituted with any seasonal fruit.
Variations:
- Add a pinch of nutmeg or ginger to the batter for extra flavor.
- Top with whipped cream or vanilla ice cream for a decadent dessert.
Tips and tricks:
- Make sure the skillet is hot before adding the butter and peaches.
- Don't overmix the batter, as it can make the Dutch Baby tough.
- Serve immediately, as the Dutch Baby will deflate as it cools.
Storage instructions:
The Dutch Baby is best served fresh and warm.
Reheating instructions:
Reheat in the oven at 350°F for 5-7 minutes until warmed through.
Presentation ideas:
Serve the Dutch Baby on a large platter and drizzle with additional maple syrup.
Garnishes:
Garnish with fresh mint leaves or chopped nuts.
Pairings:
Pair with a cup of coffee or tea for a delicious breakfast or dessert.
Suggested side dishes:
Serve with a side of bacon or sausage for a hearty breakfast.
Troubleshooting advice:
- If the Dutch Baby doesn't puff up, make sure the oven is hot enough and the batter is not overmixed.
- If the Dutch Baby is too brown on top, cover with foil and continue baking until cooked through.
Food safety advice:
Make sure the eggs are fully cooked before serving.
Food history:
The Dutch Baby is a traditional German pancake that was popularized in the United States in the early 1900s.
Flavor profiles:
The Dutch Baby is sweet and buttery, with a hint of cinnamon and maple syrup.
Serving suggestions:
Serve the Dutch Baby on a large platter and cut into wedges for easy serving.
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