Head cheese. Liverwurst. Clotted cream. The names of these foods are anything but appetizing. But clearly the most disturbingly named food in existence, even worse than head cheese, is the Dutch Baby. It’s not so much the name itself–I mean, Dutch Baby sounds kind of cute, right? But then when working on a post for your food blog about said Dutch Baby, you find yourself writing (and then scratching out and rewriting) sentences like, “I always cook Dutch Babies in a cast iron skillet” and “Some people like to top Dutch Babies with butter and sugar, but I prefer fruit.” Oh, the horror!
So when my husband and I were grocery shopping for the week and he asked me what we were having for dinner that night, I was a little bit self-conscious about telling him in public. I looked around to make sure no one was within earshot and then I whispered, “A Peach Dutch Baby.” Which, you know, I’m sure wasn’t suspicious at all! Not one bit! Because really, when you’re trying not to arouse suspicion, the best thing to do is dart your eyes back and forth and say things under your breath.
The first time I had a Dutch Baby was at The Original Pancake House in Monona, Wisconsin. If you haven’t had one before, it’s a fluffier, eggier version of the regular pancake. It’s typically topped with powdered sugar, butter, and fresh lemon juice, but the Pancake House has a version topped with sauteed apples that is out-of-this-world amazing. And it’s huge. Huuuuge. I can never finish one myself, but the sad thing about Dutch Babies is that they deflate really quickly and the leftovers are never as good as when they’re fresh out of the oven.
Since peaches are in season, I thought I’d top my Dutch Baby with those instead of apples. I added only a minimal amount of butter and sugar to the topping because there’s already so much butter in the pancake itself. Oh yes, there’s butter. But it’s okay, because this isn’t an everyday breakfast. It’s a special breakfast–a sleep-in on Sunday and whip up something fantastic breakfast.
A baked pancake topped with sauteed peaches. Adapted from Good Eats' Dutch Baby Recipe.
- 1 tbsp. butter
- 3 firm peaches, pitted and thinly sliced
- 1 tbsp. brown sugar
- 1/2 tsp. cinnamon
- 3 tbsp. butter, melted and divided
- 1/2 c. all-purpose flour
- 3 tbsp. sugar
- 1/2 tsp. kosher salt
- 1/2 c. whole milk, room temperature
- 2 large eggs, room temperature
- Heat butter in a large skillet over medium heat. Add peaches, brown sugar, and butter. Cook, stirring frequently, until peaches are softened but not mushy, 7-10 minutes. Remove from heat.
- Position rack in center of oven and preheat to 375 degrees.
- Coat a 10-inch cast iron skillet with 2 tablespoons of melted butter. Place in oven and wait 10 minutes before assembling remaining ingredients.
- After 10 minutes have passed, combine flour, sugar, salt, milk, eggs, and remaining melted butter in food processor or blender. Process for 30 seconds. Pour batter into preheated cast iron skillet. Bake for 15-30 minutes or until pancake is browned and puffed up. Oven temperatures vary, so it's important to keep an eye on your Dutch baby to make sure it doesn't burn!
- Divide onto plates and top with sauteed peaches