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!

Ingredients :

-Pancake:

• 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)

-Peach/Nectarine Topping

• 4 stone fruit (I did two yellow peaches and two yellow nectarines. Peeled, sliced)
• 1 tsp honey
• 1-2 tbsp butter
• powdered sugar

Directions:

1. 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.
2. 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.
3. 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.
4. 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.