Wake Up To Warm Peaches

One of my favorite things about summer is stone fruit, specifically peaches!! I used to go peach picking with my grandparents in Pennsylvania when I was younger. I’d make myself sick eating out of our wagon before we even got home. My face sticky with sweet peach juice and a full belly, they would have to roll me out of the orchard, atop the peaches in the wagon. A Dutch baby is a surprisingly easy pancake to make. It’s a nice change up to the more common French toast or buttermilk pancakes. Besides its cute name, a Dutch baby can be enjoyed at any time of the day, but I can’t think of a better way to enjoy a summers morning than with a Dutch baby pancake filled with caramelized peaches (if you’re feeling indulgent, try adding a scoop of vanilla ice cream!). I honestly can’t think of anything better. Have fun, get messy, and enjoy!

Dutch Baby with Caramelized Peaches

Makes one, 10-inch cast iron pancake.

3 eggs

½ cup all-purpose flour

½ cup whole milk

1 tablespoon sugar

1 teaspoon vanilla extract

4 tablespoons butter

Caramelized Peaches

3 medium/large peaches

2 tablespoons butter

¼ cup dark brown sugar

¼ teaspoon cinnamon

¼ teaspoon ground ginger

1 pinch  nutmeg

Dutch Baby

Preheat oven to 425F.

Combine eggs, flour, milk, sugar, and vanilla in a blender and blend until smooth.

Place butter in a heavy 10-inch cast iron skillet (or any oven-safe skillet) and put in the oven. When butter is melted, but not burnt (watch closely), remove skillet from oven and pour batter into skillet. Return to oven and cook for 20 minutes or until pancake with puffed and golden.

Lower oven temp to 300 and cook five minutes longer.

Remove the pancake from the oven, top with caramelized peaches and powdered sugar, and serve.

Caramelized Peaches

Cut peaches into thin slices.

In a skillet over medium heat, cook butter and sugar until melted and bubbly.

Add peaches until juices start to release, about two minutes.

Increase heat to medium-high and cook for about 8 minutes, stirring frequently.

Add cinnamon, ginger, and nutmeg, and cook for another minute.

Remove from heat and serve with Dutch baby.

Notes: You can make peaches before the Dutch baby or while it’s in the oven.

Emma Isakoff is the pastry chef at Troutbeck, a historic hotel and restaurant in Amenia, N.Y.