Cast Iron Dutch Baby with Macerated Peaches

 

I have been enjoying the seasonal fresh fruit that summer brings. I've done my fair share of berry picking and made jars and jars of jam, but lately it's been all about the peaches. This recipe is perfect for two and is the easiest brunch you've ever made. There's just something that feels so special about a dutch baby when in reality it's far easier than flipping pancakes for 30 minutes. 

Ingredients: 

• 4 tablespoons butter
• 3 eggs
• 3/4 cup all purpose flour
• 3/4 cup milk room temperature (I use almond or oat, but could also use cow's milk)
•  1 tablespoon sugar
• splash of vanilla 
• pinch of salt
• 2 peaches (or other fruit)
• juice and zest of 1 lemon
• 2 tablespoons sugar
• Powdered sugar (optional)

Directions:

Preheat oven to 400 degrees. 

Place butter in 10" cast iron pan and put the pan in the oven to preheat. 

Blend eggs, flour, milk, 1 tablespoon sugar, vanilla, and salt. 

When pan is preheated, remove from oven, pour in batter, and return to oven. 

Bake for 20-25 minutes. It should puff in the middle and brown around the edges. 

While dutch baby is baking, combine sliced peaches with lemon zest and juice and sugar (to taste, usually two tablespoons is a good amount). Toss and let sit. 

When dutch baby is done, cut into wedges, top with peaches, and sprinkle with powdered sugar if using. Eat immediately. 

Let me know if you end up trying this recipe. The dutch baby recipe is foolproof and a staple in my life. Feel free to use any fruits you have on hand or eat plain with maple syrup or a little jam.