5 from 10 votes
Peach Dutch baby pancake
This Peach Dutch Baby Pancake features a fluffy, puffed oven-baked batter with tender peaches and raspberries roasted in olive oil and optional balsamic vinegar. The pancake’s light crumb contrasts with the sweet-tart fruit topping, and a dollop of yogurt or cream adds smooth richness. Cooking the batter in a hot buttered skillet creates a golden, slightly crisp edge and airy center.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
1
Calories:
413 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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.
Cup of Yum
Notes
- Frozen fruit can substitute fresh without thawing, but expect a softer texture and some fruit juices released during roasting.
Nutrition Information
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%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 413
% 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.