First, I want to apologize for my long hiatus of non-posting. At first I blamed on my job change, and I was always just too darn tired to cook something new and write about it. But the tiredness never ended, and we finally figured out it was because I was pregnant! The tiredness still hasn't let up, but I've gotten over it and put myself in gear to start trying new recipes again. This breakfast treat seemed so easy and delicious, with minimal effort, and on top of that I have a deep love affair with peaches. It's proven to be an excellent find (originally in
Bon Appetit's August 2012 edition). I've made it several times already, and it always comes out perfectly delicious, with a nice wow factor for guests. If you do not already own a cast iron skillet, this is the perfect excuse to add that indispensable cook wear to your collection. Plus, it will last you forever.
What's in it
4 Tbl unsalted butter, divided
4 large eggs
3/4 C flour
3/4 C whole milk
3 Tbl sugar, divided
1 tsp vanilla
pinch salt
2-3 peaches, cut in 1/4" wedges
How it's made
Preheat oven to 425 degrees.
Melt 2 Tbl butter in skillet, scrape into blender. Add to blender eggs, milk, flour, 1 Tbl sugar, vanilla and salt. Blend batter until smooth, set aside. (Can be made the night before, just store in refridgerator, and adjust cook time for chilled batter.)
Heat 10" or 12" cast iron skillet over medium heat. Add remaining 2 Tbl butter and 2 Tbl sugar. Cook, stirring constantly, until sugar starts to caramelize, about 2 minutes. Add peaches to skillet and increase heat to medium high. Cook, stirring frequently, until softened. Turn off burner.
Briefly re-blend pancake batter, then pour over peaches. Put skillet in oven and bake until puffed and golden brown all over, about 17-20 minutes. Serve right away (pancake will deflate) with butter, warmed syrup, and powder sugar.
Serves 4-6 people, and is best eaten right away (day old dutch baby is not delicious).
