Dutch Baby with Caramelized Peaches
This Dutch Baby Pancake with summery Caramelized Peaches is light and fluffy topped honey whipped cream. A breakfast favorite year round!
Servings 1 Dutch baby pancake
Ingredients
- For the Dutch Baby
- 3 eggs
- 3/4 cup all purpose flour
- 1/2 cup whole milk
- 2 tsp granulated sugar
- 2 tbsp unsalted butter
- For the Caramelized Peaches
- 3 peaches halved
- 1/2 cup fine sugar
- For the Honey Whipped Cream
- 1 cup heavy whipping cream
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 tsp honey
Instructions
- For the Dutch Baby
- Preheat the oven to 425F. Place 2 tbsp butter in a 9-inch cast iron pan or baking dish and melt in the oven. Do not burn.
- Combine all the ingredients and whisk until fully incorporated.
- Transfer the batter onto pan and cook for 20 minutes. Lower the temperature to 350F and cook for another 3-5 minutes.
- Remove from oven and serve with caramelized peaches, berries and whipped cream.
- For the Caramelized Peaches
- Heat a non-stick pan over medium heat.
- Place sugar on a plate, and dip halved peaches into the sugar.
- Cook peaches, sugar-side down, for 5 minutes or until the sugar has melted and the peaches are caramelized.
- For the Honey Whipped Cream
- In the bowl of a stand mixer, combine all ingredients and whisk on high speed for 5-8 minutes, until medium/stiff peaks form. Serve immediately.