Peach Dutch baby pancake

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5 from 5 votes

This easy variation on a Dutch baby pancake is deliciously fresh and fruity. An easy, tasty brunch.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 413kcal

Author: Caroline

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Ingredients

Fruit topping

1 peach
8 raspberries approx
1 teaspoon olive oil or more if needed
½ teaspoon balsamic vinegar (optional)

Pancake

1 egg
¼ cup all purpose flour 35g plain flour
¼ cup milk 60ml
½ tablespoon maple syrup
1 pinch salt
½ teaspoon lemon zest (optional)
½ tablespoon butter 6g

To serve

1 tablespoon yogurt optional, or can use some whipped cream or creme fraiche

Instructions

Preheat oven to 400F/200C. Put an 8in/20cm cast iron skillet/frying pan in to heat up as the oven heats.
Meanwhile, cut the peach into slices and toss the slices and the raspberries with the oil and balsamic vinegar in a small roasting dish. Whisk together the pancake ingredients (egg, flour, milk, maple syrup, salt and lemon zest - note NOT the butter) until smooth.
Once the oven has reached temperature, add the butter to the pan. Put it back in the oven to melt and heat for a minute. At the same time, add the dish with the fruit to the oven.
Once the butter has melted and starting to brown very slightly, pour the pancake batter into the middle of the pan. Immediately put the pan back in the oven and leave to bake for approx 15-18min until the pancake has puffed up and is lightly brown.
Remove the fruit from the oven at the same time and place them over the middle of the pancake and top with the yogurt, if using. Enjoy warm.

Notes

If fresh fruit is not available, this should also work with frozen fruit - there's no need to defrost the fruit first, just toss the frozen fruit with the oil and vinegar as above. Just bear in mind frozen fruit is more likely to lose it's shape and so may be more mushy.

Nutrition

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