This dish is the perfect match for a weekend brunch! A Dutch baby is an oven-baked puff pancake that has a similar taste to a crepe. You can add whatever kind of toppings you’d like, such as these perfectly in-season peaches and nectarines. The tangy fruit cooks with a bit of Norman’s farm-fresh honey and pairs perfectly with the sweet and savory pancake underneath.
Try out this super simple and delicious recipe for dessert or breakfast!
- 3/4 cup all-purpose flour
- 1 cup of milk
- 3 eggs
- 1/8 tsp of cinnamon
- 1/8 tsp of nutmeg
- 1/2 tsp of salt
- 3 tbsp of butter (for the pan)
- 4 stone fruit (I did two yellow peaches and two yellow nectarines. Peeled, sliced)
- 1 tsp honey
- 1-2 tbsp butter
- powdered sugar
- Preheat your oven to 425 degrees. With a blender, mix your batter by adding your flour, eggs, milk, cinnamon, nutmeg, and salt. Blend until completely smooth.
- Add the 3 tbsp of butter to your skillet and place it in the oven to preheat until the butter begins to bubble, which takes about 5 minutes. Then, pour your batter over the melted butter and bake for about 15-20 minutes, or until it has puffed up and the edges are browning.
- While the pancake is cooking, add your stone fruit, honey, and butter to a medium-sized pan. Cook on medium-high for about 5-7 minutes or until the fruit is fragrant and tender. Remove from heat and allow to cool slightly.
- When you remove the pancake from the oven the middle will begin to deflate. Spoon your fruit topping into the middle and spread it out with your spoon. Dust with a layer of powdered sugar and serve in slices.