Peach Dutch Baby in the cast iron skillet

Peach Dutch Baby

The story with this Peach Dutch Baby is that when I had just put the first batch in the oven, I saw someone breaking into our car. It was strange and I had to look twice, to assure myself that he had stepped into our car. Paul caught him and I called the police. Luckily there was no damage to our car and nothing was taken. But our first batch of the Peach Dutch Baby pancake we ate cold. The second batch was warm however.

Peach Dutch Baby in the cast iron skillet
Peach Dutch Baby

The Peach Dutch Baby recipe is from the casual foodist website. It’s not the first breakfast recipe on the blog, there’s also the Breakfast Mug Cake, Veggie Burger Omelet, Egg Souffle and Stuffed Scrambled Eggs.

Review

The recipe was easy to follow. I just had to google how much 400 Fahrenheit is in Celsius, since my oven doesn’t calculate in Fahrenheit here in Europe. Instead of fresh ones I used canned peaches. I made it in 2 batches, since my cast iron skillet wasn’t large enough for everything at once. The pancakes are delicious.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you’re sharing pics of it on your socials.

Peach Dutch Baby

Peach Dutch Baby in the cast iron skillet
Peach Dutch Baby

Allergies: dairy, eggs, wheat, gluten, peach

Ingredients

3 tbsp butter

4 eggs

1 cup milk

1 tsp vanilla extract

½ cup whole wheat flour

1/3 cup sugar

½ tsp baking powder

1 tsp ground cinnamon

¼ tsp salt

1 small can peaches (with 4 pieces of ½ peaches in it)

Instructions

Microwave 1.5 tbsp butter for 20 seconds. In a bowl mix melted butter, eggs, milk and vanilla extract until combined. Then add the flour, 1 tbsp of the sugar, ½ tsp ground cinnamon, baking powder and salt.

Melt ¾ tbsp butter in a cast iron skillet. Add ¼ tsp cinnamon and half of the remaining sugar. Stir to combine. Arrange 2 peach slices in the cast iron skillet. Pour half the batter over it.

Place the cast iron skillet in a preheated 200°C/400°F over for 20 minutes until golden and puffy. Serve and repeat with the remaining ingredients.

Notes:

  • Recipe source is the Casual Foodist.
  • Enough for 3 persons for breakfast.
  • When you have a large skillet, you can make it in one batch, instead of two.
  • The pancakes deflate fast after taking them out of the oven.
  • It’s also tasty cold, but should be served warm.
Ingredients on the counter
Ingredients
Wet ingredients for the pancake in a blue bowl
Wet ingredients for the pancake
Dry ingredients added in a blue bowl
Dry ingredients added
Sugar and cinnamon in oil in a cast iron skillet
Sugar and cinnamon
Peaches added to the cast iron skillet
Peaches added
Batter added to the cast iron skillet
Batter added

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