Maple Peach Dutch Baby Pancake

It has been a whirlwind. There have been parties and weddings and wedding cakes. There have been new jobs, and exciting starts and, of all things, boxing matches. There have been hiking trips and visits from friends, and long summer days.

It has been fun. It has been stressful and crazy and overwhelming but it has been fun.
I am feeling pretty lucky these days.

But it’s time to put my nose to the grindstone. It’s time to start writing here more, in this wonderful little piece of the internet that I love so much. It’s time to start really pushing myself again, and it’s something I’m surprisingly looking forward to.

It’s time.

None of that has anything to do with dutch baby pancakes. Nothing at all really.

But everything I’ve said thus far has been very honest, and I’m going to stick with that theme and tell you this; this dutch baby pancake is all kinds of wonderful. It’s soft and eggy and filled with peaches, which, and I’m going to make a bold statement right now, are my favourite fruit.

You should probably make it right now. It’s happy as a dessert, but it’s equally as at home as a sweet breakfast, although I’l admit, I ate a whole lot more then I should have for lunch! 

Maple Peach Dutch Baby Pancakes

Adapted from a recipe from Bon Apettit

4 medium super ripe peaches

1/4 cup Maple Syrup

4 tbsp Butter

1tbsp Sugar

3/4 cup Flour

3/4 cup Milk

1 tsp Salt

1 tbsp Vanilla Extract

Preheat the oven to 400F

Bring a medium pot of water to a boil.

With a pairing knife cut an X shape into the bottom of the peaches.

Put the peaches in the water for about 15 seconds.

Immediately strain and rinse with cold water until they have cooled.

Again with the pairing knife, gently peel back the skin of the peaches. It should be very easy and have no resistance.

Cut them into 1/4 inch slices.

Melt 2 tbsp of the butter.

Scrape the butter into a blender and add the sugar, flour, vanilla extract, salt, and milk. Blend until smooth.

In a 12 inch cast iron pan over medium heat, melt the remaining butter. Add in the maple syrup stir to combine, then add in the peaches.

Cook, stirring often, for about 7 minutes, or until the peaches are cooked through.

Pour in the batter and move the pan to the oven and bake for about 17 minutes until puffed and brown.

Serve immediately- but don’t worry as the pancake sinks a bit, it will happen no matter what you do!