Imagine a breakfast so magical it transforms before your eyes, rising from a simple batter to a stunning, golden masterpiece that will make your taste buds dance with delight! This Brown Sugar Peach Dutch Baby is not just a recipe; it's a culinary experience that combines the rustic charm of a classic Dutch baby with the sweet, juicy essence of ripe peaches. In just 30 minutes, you'll create a breakfast sensation that looks like it came straight from a gourmet restaurant kitchen, yet is surprisingly easy to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 peaches, sliced
- 2 tablespoons butter
- Cinnamon for sprinkling
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is essential for achieving the characteristic puffiness of the Dutch baby.
- In a medium mixing bowl, crack the 3 large eggs and whisk them until they are well combined and slightly frothy. This will help incorporate air into the batter, making it light and fluffy.
- Add 1/2 cup of all-purpose flour, 1/2 cup of milk, 1/4 cup of brown sugar, and 1 teaspoon of vanilla extract to the bowl. Whisk the mixture until it is smooth and free of lumps. The batter should be somewhat thin.
- Slice the 2 peaches into thin wedges, removing the pits. Set the peach slices aside for later use.
- In a 10-inch cast-iron skillet or oven-safe pan, melt 2 tablespoons of butter over medium heat. Make sure the butter is bubbling and slightly browned, which adds flavor to the Dutch baby.
- Once the butter is melted and sizzling, carefully pour the prepared batter into the skillet. Arrange the sliced peaches evenly over the top of the batter.
- Transfer the skillet to the preheated oven. Bake for 20 minutes, or until the Dutch baby is puffed up and golden brown around the edges. Avoid opening the oven door during baking, as this can cause the Dutch baby to deflate.
- After 20 minutes, remove the skillet from the oven. The Dutch baby will be puffy and may have risen dramatically. Allow it to cool for a couple of minutes.
- Sprinkle a light dusting of cinnamon over the top for added flavor. You can also add a bit more brown sugar if desired.
- Slice the Dutch baby into wedges and serve warm, optionally with whipped cream or a scoop of vanilla ice cream for an extra treat.
Tips
- Temperature is Key: Ensure your oven is fully preheated to 425°F for that signature dramatic rise.
- Whisk with Purpose: When mixing the batter, whisk thoroughly to incorporate air, which helps create the signature puffy texture.
- Use a Cast-Iron Skillet: For the best heat distribution and crispy edges, a cast-iron skillet is your best friend.
- Don't Open the Oven: Resist the temptation to peek while baking, as sudden temperature changes can cause deflation.
- Serve Immediately: Dutch babies are best enjoyed right out of the oven when they're at their puffiest and most dramatic.
- Get Creative with Toppings: While cinnamon and brown sugar are classic, try adding a drizzle of honey, a sprinkle of powdered sugar, or a scoop of vanilla ice cream.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 135mg
