About the Recipe
Indulge in a fluffy, golden pancake delight that's effortlessly made in a skillet, boasting the perfect combination of sweet peaches and juicy nectarines, bringing a burst of fruity goodness to your brunch spread. This dish was coined in America based largely on the German pancake. Like a cross between a crepe and a pancake, these are great for dessert with a scoop of ice cream or breakfast with a scoop of yogurt. A Dutch Baby bakes in a skillet in the oven, puffs up then falls in on itself creating a delightful creamy crevice to pour in some warm stone fruit. These are best made in a cast iron skillet, or a non-stick oven proof pan – make individual or one large one to cut into wedges.
Ingredients
Baked Pancake
3 eggs
½ cup flour
½ cup milk
1 tablespoon sugar
½ teaspoon vanilla essence
3 tablespoons butter
Glazed Fruit
2 tablespoons brown sugar
2 tablespoons honey
1 peach, sliced
1 nectarine, sliced
To serve, icing sugar and ice cream, whipped cream or yogurt
Preparation
1. Preheat oven to 200°C.
2. Place the eggs, flour, milk, sugar and vanilla in a blender and process until smooth.
3. Heat the skillet over a medium heat, and add butter, (or divide butter between 2 small skillets).
4. Pour batter into skillet/s and transfer to oven. Cook for 12-15 minutes, or until fluffed and golden.
5. While the pancake is cooking, place sugar and honey in a small frypan and heat until just melted and warm. Add the fruit and stir to combine and heat through. Keep warm.
6. When pancake is cooked, either turn on to plates and divide into servings or serve in the pan. Spoon fruit into centre, top with ice cream and dust with icing sugar.