Peach Dutch baby pancake
User Reviews
5
Peach Dutch baby pancake
Description
The pancake batter is a simple mixture of egg, flour, milk, maple syrup, a pinch of salt, and optional lemon zest, whisked until smooth. While the oven heats, sliced peaches and raspberries are tossed with olive oil and balsamic vinegar, then roasted until just softened. The batter is baked in a preheated, buttered cast iron skillet, allowing it to rapidly puff up and develop a golden crust around the edges while staying tender inside.
After baking, the roasted fruit is spooned over the pancake, and a spoonful of yogurt, whipped cream, or crème fraîche can be added for creaminess. This dish is best enjoyed warm, making a visually impressive weekend brunch or special breakfast option that balances sweet, tart, and buttery notes in each bite.
If fresh fruit is unavailable, frozen fruit can be used without thawing, though it may become softer and less visually intact. Adjust roasting time as needed for tenderness but expect some fruit juices to release, adding moisture to the topping.
Ingredients
Fruit topping
- 1 peach
- 8 raspberry approx
- 1 teaspoon olive oil or more if needed
- ½ teaspoon balsamic vinegar (optional)
Pancake
- 1 egg
- ¼ cup all-purpose flour 35g plain flour
- ¼ cup milk 60ml
- ½ tablespoon maple syrup
- 1 pinch salt
- ½ teaspoon lemon optional, zest
- ½ tablespoon butter 6g
To serve
- 1 tablespoon yogurt optional, or can use some whipped cream or creme fraiche
Instructions
- Preheat oven to 400F/200C. Put an 8in/20cm cast iron skillet/frying pan in to heat up as the oven heats.
- Meanwhile, cut the peach into slices and toss the slices and the raspberries with the oil and balsamic vinegar in a small roasting dish. Whisk together the pancake ingredients (egg, flour, milk, maple syrup, salt and lemon zest - note NOT the butter) until smooth.
- Once the oven has reached temperature, add the butter to the pan. Put it back in the oven to melt and heat for a minute. At the same time, add the dish with the fruit to the oven.
- Once the butter has melted and starting to brown very slightly, pour the pancake batter into the middle of the pan. Immediately put the pan back in the oven and leave to bake for approx 15-18min until the pancake has puffed up and is lightly brown.
- Remove the fruit from the oven at the same time and place them over the middle of the pancake and top with the yogurt, if using. Enjoy warm.
Notes
- Frozen fruit can substitute fresh without thawing, but expect a softer texture and some fruit juices released during roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 187mg | 62% |
| Sodium | 189mg | 8% |
| Potassium | 426mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
| Vitamin A | 1005IU | 20% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 129mg | 13% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
