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Peach Dutch Baby Pancake with Cherry Compote

Peach Dutch Baby Pancake with Cherry Compote

Think of this Dutch baby recipe as one gigantic, stress-free pancake.

Ingredients

Compote

  • 1 tablespoon fresh lemon juice
  • 2 cups cups fresh (or frozen, thawed) cherries (about 1 lb.), stemmed, pitted, halved

Pancake

  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 3/4 cup all-purpose flour
  • 3 tablespoons sugar, divided
  • 1 teaspoon vanilla extract
  • 2 peaches, halved, pitted, cut into 1/4'-thick wedges
  • Powdered sugar (for dusting)

Recipe Preparation

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. DO AHEAD: Compote can be made 1 day ahead. Cover and chill. Remove lemon peel just before serving.

Pancake

  • Preheat oven to 425°. Melt 2 Tbsp. butter in a small saucepan; scrape into a blender. Add eggs, flour, milk, 1 Tbsp. 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 Tbsp. butter and remaining 2 Tbsp. 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.

,Photos by Christopher Baker

Nutritional Content

7 servings, 1 serving contains: Calories (kcal) 250 Fat (g) 10 Saturated Fat (g) 5 Cholesterol (mg) 145 Carbohydrates (g) 36 Dietary Fiber (g) 2 Total Sugars (g) 23 Protein (g) 6 Sodium (mg) 115Reviews Section

Peach Dutch Baby Recipe

I love breakfast for dinner, but sometimes I just want more than scrambled eggs and toast. Tonight I took a recipe for a berry dutch baby recipe and reworked it to go with canned peaches.

I live in the mountains of Colorado – we definitely have seasonability when it comes to fruit. We also cannot get all kinds of frozen fruit year round. I ran out of frozen peaches a few weeks ago – and right now cannot find any in the store. I can find canned peaches – so I grabbed one of those at the store to have on hand just in case. This recipe was my “just in case” moment!

Dutch babies are actually a form of skillet pancake that originated in Germany. They’re baked in a super hot cast iron skillet and work great while at home or even while you’re camping. These puff up HUGE around the edges as you can see below. As soon as you remove this from the oven it will start to deflate, so this isnt a brunch recipe, it cant sit at room temp and be tasty 1/2 hour later. If you try this over the campfire, remember you’ll need a lid for your cast iron dutch oven if you make this while camping though!

Peaches and almonds just go together, so I modified a bit more and used almond extract instead of vanilla as the original recipe called for. This one has great flavor and is perfect served with a little sprinkling of sliced almonds on top. Let me know what you think!


Dutch Baby Pancake with Plum Compote

Ooooooh,Baby, oh,baby! Dutch Baby, that is. A puffy, soufflé -like pancake for breakfast, brunch, or anytime at all. The one I made for a treat recently had my fave fruit in the batter, (peaches) and a stone fruit (plums) compote to spoon on top when served. This is so fun to make. I love the way it puffs up in the oven, and then immediately starts to deflate when you take it out. That’s what its supposed to do–forming a depression in the center that you can fill with all kinds of good things. Like fruits, jam, syrup, or even sautéed vegetables if serving it as a lunch or dinner entree.

The title given to the recipe I used is Peach Dutch Baby Pancake with Cherry Compote. I didn’t have, nor could I find, any cherries, so I substituted plums. A little tart and a little sweet, beautiful pink color, they worked for me and tasted wonderful. It occurred to me after tasting it that this compote would make a good topping for ice-cream also.

  • 1/4 cup honey
  • 2 3-inch strips lemon peel
  • 1 Tablespoon fresh lemon juice
  • 2 cups fresh or frozen (thawed) cherries (about 1 lb.), stemmed, pitted, halved
  • or substitute an equal amount of another stone fruit, such as plums, nectarines, peaches, apricots

1. Bring honey, lemon peel and lemon juice plus 1/2 cup water to a boil in a small heavy saucepan.

2. Add fruit and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes.

3. Transfer compote to a medium bowl and chill.

4. To make ahead: Compote can be made 1 day ahead. Cover and chill, Remove lemon peel just before serving.

  • 4 Tablespoons, ( 1/2 stick ) butter, divided
  • 4 large eggs
  • 3/4 cup flour
  • 3/4 cup whole milk
  • 3 Tablespoons sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 peaches, halved, pitted, cut in to 1/4″-thick wedges
  • powdered sugar for dusting

1. Preheat oven to 425 degrees. Melt 2 Tablespoons butter in a small saucepan or in the microwave pour into a blender container. Add eggs, flour, milk, 1 Tablespoon sugar, vanilla, and salt. Blend batter till smooth leave in the blender and set aside.

2. Heat a 12-inch cast-iron ( or other oven-proof) 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 until softened, about 2 minutes.

3. Briefly reblend pancake batter. Pour evenly over peaches and transfer to oven.

4. 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. Serve with compote alongside.


Tag: pancake

A Dutch Baby, or as I called it way back in the day (1970s), a “Puffy Pancake,” was my first real baking adventure. It was also one of my very first posts on ZoëBakes in 2007. Going back to that original post will give you a glimpse of what blogging looked like when I first started out. The photography was really rough (terrible even), but it was a brand new landscape and the idea of sharing recipes on the internet was almost magical. I’ve kept that post exactly as it was 12 years ago, as a reminder of the times and of how far we’ve come.

Several things have improved since 2007. My photos are a bit better and mostly in focus. Instagram has allowed me to share recipe tutorials, which is such a joy. And, I found a recipe that takes the classic Dutch Baby “puffy pancake” and makes it a summertime sensation! My friend Eliesa Johnson is a stunningly talented photographer here in Minneapolis and she traveled to Nashville to work on a cookbook all about peaches. The “Queen of Fruit” is the star of the book, but Jessica and Stephen Rose, who run The Peach Truck in Nashville, express their love (and encyclopedic knowledge) of Georgia peaches (when you read the book, you’ll follow the journey of the peaches from one state to another) and share 100 fantastic recipes. The Peach Dutch Baby caught my eye, because of my own history with the recipe, but also because Eliesa’s photos make you want to eat it straight off the page. Their recipe is almost identical to the one I have been baking for almost 50 years, but they elevate it with their peachy spin on things.

You can watch me make the Peach Dutch Baby in my instagram video and Jessica and Stephen have graciously allowed me to share the recipe here. Be sure to pick up the book to try the rest of the peachy recipes sweet and savory.


Don’t Throw Out Your Sourdough Starter When You Feed It

Another thing that I find to be a negative about sourdough is that when you feed it, unless you want to end up with gallons of sourdough starter if you don’t bake every day, you have to throw some of it out. Well, it just goes against my grain to waste anything, even a little bit of flour.

Many sourdough recipes require either planning ahead by starting a sponge the night before or lots of rising time. Since there is only me to cook for, I’m not very good at the planning ahead part. Our packet of recipes and instructions that we got at our Saucy Sisters meeting included a recipe for pancakes that use the room temperature starter without any other preparation so I tried them.

The pancakes were excellent, but I’m just not that much of a breakfast food person. I don’t do carbs for breakfast–I need my protein. Even still, I kept looking for other recipes to use my starter in rather than throw it out. When I ran across a recipe for Dutch baby pancakes I knew that was it. Before I moved up to Northern California, a friend and I used to go to our favorite German restaurant, Jagerhaus, almost every weekend and we would share a German or Dutch baby pancake and sausage.

According to legend, Victor Manca of Manca’s restaurant in Seattle, first served small versions of German pancakes. His daughter could not pronounce Deutsch, the German word for German, and instead said Dutch baby. Larger versions of the Dutch babies were eventually served and called big Dutch babies so the name stuck even for the larger size pancake.

Add some bacon jam and you don’t even have to cook bacon or sausage!


(scroll to the bottom of the post for the full recipe!)

Ingredients You’ll Need

  • Butter – you will need melted butter for both the batter and for brushing in the muffin pan.
  • Milk – whole milk works best for this recipe. You will want to heat it up in the microwave until it’s just slightly warmed.
  • Eggs – you will need 4 large room-temperature eggs. To bring eggs to room temp fast, submerge eggs in a bowl of warm water for 5 minutes.
  • Flour – make sure you measure your flour by spooning it into the cup and leveling it.
  • Vanilla – lots of vanilla for flavoring the batter!
  • Sugar – just a pinch of sugar to sweeten the batter a bit. These dutch babies are not very sweet on their own though!
  • Toppings – keep reading for ALL the topping ideas!

How To Make Batter

The dutch baby batter is made entirely in the blender for ultimate ease and less mess. However, if you don’t have a blender, a bowl and whisk will work just fine.

For the batter, you will want all of your liquid ingredients (butter, milk, and eggs) either slightly warmed or at room temperature. This will help encourage the dutch babies to rise perfectly light and puffy.

Blend all of your batter ingredients until smooth and no streaks of flour remain. The batter will be quite thin, but that’s exactly what we’re going for!

Tips for Baking Dutch Babies

  1. Preheat oven AND muffin pan at 425F – you want your oven VERY hot for these dutch babies. Same deal with the muffin pan. I recommend preheating the muffin pan in the oven for about 20-25 minutes.
  2. Brush muffin pan with butter – once your batter is made and the oven is preheated, you will want to work fast for this part so the pan doesn’t lose too much heat. Remove pan from oven and immediately brush each cup liberally with melted butter. Fill each cup about 3/4 full of batter and return pan to oven.
  3. Bake dutch babies 15-20 minutes at 425F – try not to open the oven to peek at them until around the 15-minute mark. This may cause them to deflate prematurely. The dutch babies are done when they are very puffy and a deep golden brown.
  4. Cool 5 minutes before filling – as they cool, the dutch babies will slightly deflate forming a perfect little nest for toppings!

Dutch Baby Toppings

The sky’s the limit for what you can top these dutch babies with! You can certainly keep it simple and go for things like maple syrup, jam, butter, etc.

HOWEVER, if you’re looking for something a little more show-stoppy and extra for the brunch table, I highly recommend trying the trio of flavors I came up with.

You can do a combo of all of them or just choose one or two, totally up to you!

  1. Melted chocolate + raspberries – you can use dark chocolate, semisweet, or whatever your favorite chocolate is! Fresh or frozen/thawed raspberries both work.
  2. Caramel sauce + sliced banana – this one is my personal favorite! You can use homemade or store-bought caramel sauce to keep it easy.
  3. Whipped cream + mixed berries – lightly sweetened whipped cream and a duo of blueberries and strawberries is a match made in heaven in these dutch babies.

These dutch babies are seriously the lightest, butteriest breakfast pastries ever. And the fact that they’re mini?? And loaded down with all the dream toppings?? Brunch game changer.

Don’t forget to top these beauties off with a HEAVY dusting of powdered sugar! It’s brunch so ya gotta go all out and do the dang thing right.

And if that means accidentally eating like 6 of these in one sitting, so be it. Happy brunchin’!

A few more dutch baby recipes you might want to bake up next!


Peach Dutch Baby Pancake with Cherry Compote - Recipes

It is actually a very German recipe. I am German and that's exactly how I learned how to make an omelette back then. Eggs, milk, flour, salt. But then we cooked it just like an omelette, i.e. we didn't put it in the oven but kept it on the stove top. We call it either Eieromelett or Eierpfannkuchen.

OMG. totally yummy looking. curious, why clarified butter? Thanks for another winner recipe..

This is almost identical to what Swedes refer to as an 'oven pancake'. My grandmother used to make these to use up milk that was on the verge of spoiling. Sure brings back memories. I used to smother mine in strawberry jam because I hated pancakes as a kid.

So when I poured the clarified butter into the pan, I apparently hit the smoke point and had a small kitchen fire. Uh oh.

rancholyn, the milk solids can burn at these temps and give the pancake an off flavor.

That's Yorkshire pudding, but not cooked in the roast drippings. I'd let the batter fester on the counter for a coupla hours.

Epiphany. um. I made and loved Dutch babies for many years until I gave up wheat for more than an occasional treat. American and all I also used to make Yorkshire puds, without ever making the connection. talk about compartmentalization! I was getting all excited about doing the occasional Dutch baby in a savory fashion but ScienceSusan reminded me that I have indeed done plenty of savory 'dutchbabies'. I will probably have to put this on my occasional treat rotation as I really loved both implementations.

My husband and I were planning on breakfast for dinner tonight, so this post couldn't have come at a better time. This came out AMAZING. I think tomorrow I may experiment with a savory version including chives, white cheddar and bacon. Thanks Chef John for all the inspiration!

That's how the Finns do it too (no doubt due to Swedes <), Elaine. The looks and the texture seem to be almost exactly the same though I recall that we add sugar into the batter. It's hella good with some raspberries, blueberries and cloudberries.

I love the title of this blog post ^_^

That was an amazing recipe for breakfast. Mine puffed superbly and was even crispier which tells me my oven is hotter than it appears.

I took a picture of it.
http://instagram.com/chefographer

It's so much fun cooking with you chef john!

I don't normally keep butter at home. Can I substitute the clarify butter with grape seed oil? Thanks.

Once again a home run, how do you do it? I served mine with cinnamon ice cream. Yummy!

Agreed with Susan, swap the butter for drippings and this is Yorkshire Pudding.

For a savory version, I'm thinking of cooking some bacon, and using the bacon fat instead of butter? And then crumbling the bacon in the batter, or just sprinkling the bacon over it after it is done? Do you think that would work?

Can I use regular unsalted butter and just melt it?

Chef John, it would great if you could do a video demonstrating how to properly season a cast iron pan. Yours in this video looks awesome.

Yes, any oil will work, but the butter gives it a great flavor.

You don't have to clarify, but you will get that stronger, nutty, smoky brown butter taste.

Bacon always works, in or on!

i don't have a cast iron pan. will an oven safe frying pan work?

You can use any of oven safe pan, or baking dish, but the cast iron just works better, because you can get it so much hotter.

You can use any of oven safe pan, or baking dish, but the cast iron just works better, because you can get it so much hotter.

You can use any of oven safe pan, or baking dish, but the cast iron just works better, because you can get it so much hotter.

I did it! And worked! I was so proud of myself. Thank you Chef. You are teaching me how to cook. And everybody who knows me has had serious doubts about my cooking learning skills.

I can't eat dairy of any kind so I used coconut milk instead of regular milk and coconut oil instead of butter. My experience with cooking and baking with coconut milk is that it's usually a pretty fine substitute for regular milk, but in custards like this, they don't rise as well as they would with regular milk. I tried popovers once with coconut milk and they just didn't. pop. Same thing here. It still tasted great, it was just kinda flat and dense. Still really good. I brushed it with a combination of more coconut oil, orange juice, and ginger-flavored simple syrup after it came out of the oven, dusted with powdered sugar, and dolloped with coconut whipped cream. It was delicious. Quick and simple breakfast for a weekend morning. Thanks, Chef.

Known as a Lancashire pudding in England and served as dessert, exactly sameas aYorkshire pudding that is. Served with roast beef and lashings of gravy.

Chef, any reason that using unsweetened almond milk wouldn't work? I want to give it a go with that substitution!

I made this tonight and it was delicious! One of my most treasured kitchen tools is my cast iron skillet, inherited from my mom and very well seasoned. I've made Yorkshire pudding with the xmas prime rib for years, but that dinner involves a lot of last minute rushing to get everything on the table at once. The "baby" was part of a much simpler meal and I got to appreciate how easy it is to make. Thanks Chef John!

Never tried almond milk and this, but it might work.

is there any healthier alternative to using butter and still getting amazing results with this?

Hi chef John, thanks for the video. Is the oven preheated? I want to try making this tomorrow. Thanks.

Yes! Always pre-heat the oven unless otherwise instructed!

There was a glorious fire in my cast iron pan after pouring in the clarified butter. I put it out with flour. Any idea why that happened? Perhaps it was pre-heated a little too well.

I have a 12" cast iron skillet. Apparently that was the wrong size to invest in, because every recipe I'm running across has specified every size under the sun except 12".

Can you help me convert the recipe to suit a 12" skillet?

That's tough since you'd have to add another egg, and scale up the other ingredients by another 1/3. I'd just try it in the larger pan to see what happens!

My mother and I tried this today and it was fantastic! Thank you very much!
We also made the Korean fried chicken with the sauce.

My mother and I tried this today and it was fantastic! Thank you very much!
We also made the Korean fried chicken with the sauce.

Can anyone help. is this using all purpose or self rising flour? Thanks in advance for any help and will be off to whip this up as soon as I know which flour to use (I'm assuming all purpose). Don't want to mess it up by assuming lol.

Thank you Chef John! My 11 year old loves to watch your videos and we just had to make this. We used Cashew Milk and it worked fine. This was quite tasty.

What do you think of adding diced pepperoni and shredded cheese into the batter to make a pizza baby? Possibly a small amount of tomato sauce as well. Are there any possible complications I should be aware of if I tried this?

If it could conceivably work would you make it an official food wish?

I made these the other day for my wife and I for breakfast. I used two 6 inch cast iron
skillets and put Blackberry compote on top It was delicious. Then last night I made these for
a dessert. I doubled the recipe and again used the 6 inch cast iron skillets only this time
used 4 of them. I also added 1/2 as much sugar as flour and they still puffed up nicely. I
didn't take any pictures, wish I had then I could have shared them with you. To serve them as
a dessert I placed a scoop of vanilla bean vanilla ice cream in the middle and drizzled some caramel on top
of that. They were a hit. Definitely a keeper.

Thank you so much Chef John you always have great recipes.

Thanks for the recipe! We have this for breakfast Sunday mornings. The kids LOVE it and want me to cook it every day. I doubled the ingredients used a bigger pan and it works perfectly. Thanks again :)

When I was younger I was a line cook in a pancake restaurant and we made these, but in several versions. Apple, cherry, and the plain Dutch, or German. If you make it with apples, add the apples to the pan before the batter, then half way through, add cinnamon sugar to the top and flip over, then finish and serve upside-down style.

My maiden name was Ayres (Susannah Ayres, Susannah for short), & coincidentally, I was introduced to this recipe by my favorite aunt as "David Ayres Pancake". They've become a family tradition, and it 's a well-loved one. Anyway, our favored family topping is "fried apples". To make, use one or two apples per person, depending on appetites Granny Smith or Northern Spy apples are especially good in this recipe. . After peeling and coring the apples, slice them into thin wedges. Place 1 tablespoon of butter per apple in a suitable skillet. For each Apple, ass 2 tablespoons of maple syrup and two packed tablespoons of brown sugar. Season with cinnamon to taste, and cook apples until tender and caramelized. Delicious on a Dutch Baby, or waffles, or ice cream, or. Bon Appetit! To quote the late, grande dame, Julia Child.

cloudberries. What are they and where can I get them?

I found Meyer lemons at my fancy grocery store! According to the package, a lemon and a Mandarin orange got together and had a baby.

Just made it and it was so good. Thank you Chef John. This is one of many of your recipes I have made.

I have now made this several times and love that sound too! I keep envisioning filling those puffy little spaces with some kind of almond / cheesy flavor, sort of like a Dutch Baby / Cheese Croissant.
i tried putting Almond paste in the batter (grated it), but it lacked something. Do you have any ideas of how I can do this and what you would suggest I use for the flavor? BTW, I am already substituting Almond
Extract for the Vanilla Extract.
Thank you so much for your great videos––this is my go-to easy-peasy breakfast / brunch highlight for guests.

Wow. Another spectacular winner! I had brunch for 8 this morning. I quadrupled the wet ingredients, added 2 tbsp. sugar, used the milk solids from the clarified butter in addition to using whole milk, and blended in packed 1/2 cup fulls of flour until my batter was a thick crèpe/thin pancake consistency. I did let the batter rest about 30 min. I gave it a 30 second blend at the last minute. I used three enameled cast iron pans, 13", 12", and 10" and adjusted the amounts of batter to each pan to cover the bottoms. I have a very large gas oven and baked all three pans at 425 with the convection mode. They were (all three!) picture perfect at 22 min. or so and served 8 folks all at once. Thank you Chef John!

Is it possible to use cake flour?

Chef John, are you also a computer programmer? There is another man on YouTube who makes computer videos who sounds just like you! :)

Came out very good. Tip: use a ribbed cast iron skillet for added waffle-like crunch at the bottom.

hi chef! could you tell us what size cast iron you used for this recipe? i'm afraid if I use something too small the pastry would not cook properly, and if I use something too large the pastry would get overcooked.

just saw this this morning and made it this evening. My husband vacuumed it down and asked if there was more. sadly all gone but gonna make another tomorrow.

Terrible question. Can almond milk be substituted?

Chef John, I just want to thank you for this amazingly easy recipe for Dutch Babies! Not only did it work for me, it came out perfect and SO delicious! And I have been trying to make this for several years now, using different recipes including Martha Stewart's! But they would never come out the way this one did using your recipe! It looked just like the one in your video! Every time I made it in the past, it would only puff up on the edges, but never in the middle! I will never use another recipe again! <3

Thank you so much Chef John. Just made this as breakfast for bae and she loved it. I made the original lemon butter recipe, no extra toppings.

I made these paleo, dairy free and grain free. Same proportions as yours and they came out perfect. For anyone interested about the substitutions, I used coconut milk and a combination of almond and tapioca flour. They puffed up great and tasted like the original. Great recipe, thanks!

Hey Chef John, would whole-wheat flour work for this recipe?

I've made this successfully so many times and it's great! On one occasion it didn't puff up at all for me, what could have gone wrong?

I've made this successfully so many times and it's great! On one occasion it didn't puff up at all for me, what could have gone wrong?

An amazing receipe - did it for the first time but for sure not for the last time.
For the rest of the world, here the metric translation:
Ingredients for 4 small or 2 large portions:
3 large room temperature eggs
80 grams room temperature milk
165 grams flour
1/4 tsp vanilla extract
1/4 tsp salt
3 tbsp clarified butter
Use a 25 cm iron cast pan
- Bake at 220° C. 20-25 min
* garnish with melted butter, fresh lemon juice

Just made this for breakfast this morning! The most perfect Dutch baby recipe - we've tried a few different recipes before with flat results. This one puffed up nicely and did NOT collapse before we ate it, even though my cast iron pan probably wasn't hot enough when I poured in the batter. Perfectly crispy on the edges and top and eggy and soft in the middle. Thank you for a winner, Chef John!

AMAZING!
I added almond extract (ran out of vanilla, so why not?), cinnamon, and (freshly grated!) nutmeg. Topped with lemon juice, powdered sugar, and plum jam. WOW. Thanks, Chef!

With a bit of modification this will make a wonderful deflategate-themed dish. if that ever comes in handy.
Thanks Chef John!

Hello Chef John! Can you (or someone) please convert the ingredients if I'm using a 12 inch cast iron skillet? I need this so badly!! This is a life and death situation :P

Thank you for this recipe. I love these things and it has been so long since I've made them that I've forgotten the measurements. Now, I can make them and they'll be cheaper than the local restaurants.

Love the way you talk! So, I will definitely make this pancake. Thank you for posting.

While that DB looks absolutely scrumpdillyicious,I'm equally impressed with the seasoning of the skillet. Surely that's not factory. What did you use to acquire that slick finish?

For I gluten free version, I use a handful of hazelnuts or some buckwheat flour. I also add cocoa powder and thrown on some sliced strawberries and pine nuts. Very delicious and versatile!

Just made this for Sunday morning breakfast. O.M.G. Instantly in regular rotation from now on. It came out perfect. Looooove!

Thanks John!!
Served ours w home made peach butter.
Fantastic Recipe!! And so easy!! ❤️❤️

Easy and Sooo Delicious!!
Served w Homemade Peach Butter.
Thank you John ❤️

Chef John, how about using commercially available Ghee? It's expensive to purchase but saves one the time and hassle of making their own clarified butter.

I'm interested in trying this because - this recipe is about the exact same one I use to make what I call Swedish pancakes. The only difference is that I cook them in a frying pan on top of the stove, sort of like crepes. I don't turn them over, just roll them up. This recipe would make a handful. So, same recipe, but yours is all poured into the pan at the same time and baked. I'll have to try it!

Hi chef.. is it possible to cook it on the stove only (without oven)? Maybe.. just cover the pan with a lid so the heat will get even? If yes, is it with low heat?
Thanks

For the rest of the world, here the correctmetric translation:

3 large room temperature eggs
160 grams room temperature milk
80 grams flour

Picking up on a previous comment… if you inverse amount of flour for milk you'll end up with a pizza dough. Believe me!

The Pennsylvania Dutch are actually Germans. I know, as this is my heritage. So it makes total sense to me that they could be called either Dutch or German.

Hello this is not chef Brendan not from foodwishes.com with Dutch baby! That's right this wonderful quasi dessert I made with all the wrong items and it still came out amazing. used rose wine, butter, sugar, and jumbo eggs in the batter-- all cold. then i had butter and a hot pan and a cold oven. the rest was a brown buttered sweet eggy and crispy goodness.

Jesus what's with the German's on this post. Very protective over their Dutch babies :') simmer down. Wanted to say to the og poster.. if it's a pfannkuchen it's not a bloody omelette then is it ya numpty!? You don't see anyone else running around claiming it's Yorkshire pudding without the flower. Good old German manners lol. Weeell aaaactually!!
Ps I grew up in dem rhineland, trust me it's a Dutch baby. Much love to you from England Chef. Keep up the good work, nailing it every time x

Jesus what's with the German's on this post Very protective over their Dutch babies :') simmer down. Just wanted to say to the og poster. If it's a pfannkuchen then it's not a bloody omelette then is it ya numpty!? You don't see any one else running around claiming it's Yorkshire pudding without the flower lol. Good old German manners. Weeell aaaactually! Ps I grew up in dem rhineland, trust me it's a Dutch baby. Much love from England Chef. Keep up the good work nailing it everytime x

The recipe worked extremely well. Thanks.
Two notes: Using Ghee as substitute for clarified butter worked great.
Reduced cooking time in hot oven to 15 minutes, I think it could be even less in my fan-forced oven


Preheat the oven to 350ºF (180ºC). Grease a 9-inch (23-cm) round or square baking dish with the butter.

In a mixing bowl, whisk together the flour, sugar, and salt. Add the milk to the flour and whisk well to combine.

Crack in the eggs and add the vanilla.

Next, briskly whisk everything together until a smooth batter forms.

Pour ¾ cup (190 ml) of batter into the bottom of the buttered dish. Place the dish in the oven and bake it for 8 to 10 minutes or, until the thin layer of batter is set.

Remove the dish from the oven and carefully pour in the remaining batter.

Scatter the cherries evenly in the dish.

Bake the cherry clafoutis for 45 to 50 minutes, or, until the edges are golden and the middle is set (the middle should be wobbly but not wet). Sprinkle with powdered sugar (optional), and serve warm or cold.


Peach French Toast – Recipe!

Nothing says breakfast on the weekend like, “French Toast.” This custard dunked bread that crisps up just slightly on the outside, but maintains its creamy texture on the inside is something that we can all look forward to on a Saturday or Sunday.

Traditional French Toast is always a nice wake up call, but to create a plate of French Toast that rocks your morning world, another layer of flavor is required – fresh summer fruit. Sliced nectarines or peaches add a delicate juicy touch that becomes the highlight on the plate. Sweet golden wedges turn egg-soaked bread into a brunch sanctuary – a place we all like to spend just an hour or so this weekend.

The combination of flavors is mildly sweet with a delicately creamy bread-pudding-like texture, that when drizzled with maple syrup becomes a field day of happiness. This brunch dish could almost be eaten as dessert, but that would only postpone the pleasure.

Ingredients

8 slices thick-cut white or egg bread

2 teaspoons vanilla extract

2 tablespoons butter, divided

1. In a large bowl, whisk together eggs, milk, half & half, vanilla and cinnamon. Slice peaches into thin wedges.

2. In a large non-stick skillet, add 2 teaspoons of butter and place over medium-high heat.

3. Dunk bread into custard mixture and let soak up flavors, about 30 seconds a side.

4. Place bread in skillet and cook for about 3 minutes a side, or until light golden brown, flip over and cook other side for 3 minutes. Repeat with remaining butter and slices of bread.

5. Plate 2 pieces of French Toast and top with several sliced peaches and a drizzle of maple syrup. Lightly dust with powdered sugar and serve. Enjoy!


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