A Dutch Baby, or as I called it way back in the day (1970s), a “Puffy Pancake,” was my first real baking adventure. It was also one of my very first posts on ZoëBakes in 2007. Going back to that original post will give you a glimpse of what blogging looked like when I first started out. The photography was really rough (terrible even), but it was a brand new landscape and the idea of sharing recipes on the internet was almost magical. I’ve kept that post exactly as it was 12 years ago, as a reminder of the times and of how far we’ve come.
Several things have improved since 2007. My photos are a bit better and mostly in focus. Instagram has allowed me to share recipe tutorials, which is such a joy. And, I found a recipe that takes the classic Dutch Baby “puffy pancake” and makes it a summertime sensation! My friend Eliesa Johnson is a stunningly talented photographer here in Minneapolis and she traveled to Nashville to work on a cookbook all about peaches. The “Queen of Fruit” is the star of the book, but Jessica and Stephen Rose, who run The Peach Truck in Nashville, express their love (and encyclopedic knowledge) of Georgia peaches (when you read the book, you’ll follow the journey of the peaches from one state to another) and share 100 fantastic recipes. The Peach Dutch Baby caught my eye, because of my own history with the recipe, but also because Eliesa’s photos make you want to eat it straight off the page. Their recipe is almost identical to the one I have been baking for almost 50 years, but they elevate it with their peachy spin on things.
Jessica and Stephen have graciously allowed me to share the recipe here. Be sure to pick up the book to try the rest of the peachy recipes; sweet and savory.
- 5 tbsp unsalted butter
- 1 cup chopped peaches (about 1 medium) skin on
- 4 tbsp (1/4 cup) brown sugar They actually call for granulated sugar, but I love the rich flavor of brown sugar with the peach juice
- 4 large eggs
- 3 tbsp sugar
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/2 tsp kosher salt
- powdered sugar for dusting the top
- 2 peaches skins on and sliced
- 1 cup blackberries I added this and it's 100% optional
- handful of cherries I added this and it's 100% optional
- 1 cup whipped cream I added this and it's 100% optional
- Melt 1 tablespoon butter in a skillet. Add the peaches and brown sugar. Cook over low heat until the peaches release their juices and the sugar melts. Strain the peaches from the syrup formed (keep the peach syrup to pour over the baked Peach Dutch Baby!)
- Preheat oven to 425°F.
- Mix the eggs, sugar, milk, flour and salt together in a blender (or in a bowl with a whisk). It will make a thin batter.
- Put the cast iron skillet in the oven (make sure it is clean first, if you used it to cook the peaches). Once it is hot, add the remaining 4 tablespoons butter. Once the butter melts, remove the pan from the oven, add the batter, then spoon the peaches over the batter and return the skillet to the oven. Bake for about 25-30 minutes or until golden brown and very puffy.
- Remove from the oven, add the peaches, berries and whipped cream, then drizzle the peach syrup over the top. Serve with more cream and peach syrup!