Brown Butter Peach Dutch Baby Pancake

Happy Pancake Day! It’s the day before Ash Wednesday aka Shrove Tuesday aka Pancake Day. Traditionally this day is meant to be spent finishing up all your fats and flours and turning them into pancakes in preparation for the 40 days of Lent. We’re making a Dutch baby also known as a German pancake. This giant pancake is super easy to prepare and is baked in the oven to produce this marvellous pop over like Yorkshire puddings. Flavoured with nutty browned butter and fresh peaches, it’s a unique way to celebrate today.

Ingredients

  • 6 tbsp butter
  • 2 peaches, thinly sliced
  • 4 eggs
  • 2/3 cup milk
  • 2/3 cup cake flour
  • 2 tsp vanilla essence
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 2 tbsp granulated sugar
  • fresh whipped cream and maple or golden syrup, to serve

Method

  • Preheat the oven to 200°C. Melt the butter in a cast iron pan swirling the pan every 20 seconds or so until the butter turns a golden-brown colour and smells really nutty and flavoursome, about 4 minutes.
  • Spoon 2 tbsp of browned butter and set aside. Add half the peach slices to the pan and sauté until slightly softened about 3 minutes. Remove from heat.
  • In a blender add the reserved browned butter, eggs, milk, flour, vanilla essence, cinnamon, salt and sugar and blend till combined and smooth. Do not overmix.
  • Pour the batter into the cast iron pan with the sautéed peaches and bake for 15 to 20 minutes, until puffed up and golden brown. Remove from oven and let cool for 3 minutes. Serve warm with remaining peach slices, whipped cream and syrup.

Notes

  • This recipe can only be made with a cast iron pan

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