Peach Dutch Baby Pancake

A delightful cross between a Dutch baby and cobbler, this sweet peach-filled pancake is the perfect not-too-sweet Sunday breakfast treat.

By @mermansandwich

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 5 unit eggs
• 1 cup whole milk
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1 tablespoon maple syrup
• 1 cup all-purpose flour
• 0.25 cup olive oil
• 3.5 units ripe peaches
• 1 teaspoon maple syrup
• 2 teaspoons cinnamon
• 1 teaspoon ground fennel
• 0.125 teaspoon ground clove
• 1 splash vanilla
• 1 pinch salt
• 1 tablespoon olive oil
• 1 recipe pancake batter
• 0.5 recipe peach mixture
• 2 tablespoons powdered sugar
• 0.5 cup plain Greek yogurt

Instructions

1. Preheat your oven to 450 degrees F (232 degrees C).
2. Crack 5 eggs into a large mixing bowl. Beat them thoroughly until slightly frothy.
3. Add 1 cup of whole milk to the beaten eggs and whisk to combine.
4. Mix in 1 teaspoon of salt, 1 teaspoon of vanilla extract, and 1 tablespoon of maple syrup.
5. Sift 1 cup of all-purpose flour into the wet ingredients gradually, whisking until smooth.
6. Add 1/4 cup of olive oil to the batter and whisk until fully incorporated.
7. Prepare the peach mixture by chopping 3-4 ripe peaches into bite-sized pieces.
8. In a bowl, mix the peaches with 1 teaspoon of maple syrup, 2 teaspoons of cinnamon, 1 teaspoon of ground fennel, a pinch of ground clove, a splash of vanilla, and a pinch of salt.
9. Once the oven is hot, carefully remove the preheated pan and drizzle with 1 tablespoon of olive oil, coating well.
10. Pour the prepared pancake batter into the hot pan evenly.
11. Top the batter with a few spoonfuls of the peach mixture.
12. Return the pan to the oven and bake for 25-30 minutes until the pancake is puffed and golden brown.
13. Remove the baked pancake from the oven and let it cool slightly.
14. Top with the remaining peach mixture, a sprinkle of powdered sugar (if desired), and a dollop of plain Greek yogurt.