halfbakedharvest4.5
Brown Butter Cinnamon Peach Dutch Baby
Light, airy, and swirled with sweet peaches, brown butter, and cinnamon sugar. This baby takes almost no time to make, is super simple, and so incredibly delicious. Nothing beats this skillet Dutch baby pancake on a Rocky Mountain summer morning!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●blender
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 450 degrees F. Place 4 tablespoons butter and the sliced peaches into a 10-12 inch cast iron skillet. Place the skillet in the center of the oven for ⏱️ 5-8 minutes, until the butter is browned.2. In a blender, combine the eggs, milk, flour, vanilla, 1 teaspoon cinnamon, salt, and 2 tablespoons melted butter. Blend on high for ⏱️ 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain. 3. Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for ⏱️ 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first ⏱️ 15 minutes of cooking or you might deflate your pancake.4. In a small bowl, combine the remaining 1 teaspoon cinnamon and the sugar. 4. Remove the Dutch Baby from the oven and sprinkle with cinnamon sugar. If desired, serve topped with whipped cream and maple syrup. EAT.
butter6 tablespoonseggs4ground cinnamon2 teaspoons
Nutrition Facts
calories
410 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
1 g
sugar Content
7 g
sodium Content
347 mg
protein Content
6 g
cholesterol Content
141 mg
carbohydrate Content
19 g
saturated Fat Content
8 g
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