On a recent Pioneer Woman blogpost, I saw a recipe go by for Peach Dutch Babies, also known as Oven Pancakes or German Pancakes. I was intrigued by the name, as I love globe-cooking, and by the technique, as I'd never thought to make pancakes in the oven before. The recipe explained that they have a higher ratio of eggs to flour than normal pancakes - in fact, you can leave the flour out altogether if you want ! - so they're higher in protein and slightly better for you. We did find that this gave them a slight eggy flavour though ! Not bad but I'm not sure I'll be making them again.
Peach Dutch Baby
1/2 cup milk/cream/Greek yogurt
1tsp Vanilla Extract
1/4 cup Flour
1/2 tsp Cinnamon
2 Tablespoons Melted Butter
1 can of peaches
Put all of the ingredients except for the peaches in a blender or use a balloon whisk (and a small child, if you have one handy !) to create a smooth batter.
Pour into a greased oven-proof pan. Lay the peaches on top - it's up to you if you use fresh or tinned, halves or slices.
Bake at 220° for 15 minutes then reduce the temperature to 170° for a further 5-10 minutes.
Cut into slices and eat hot or cold.
It tasted better when we sprinkled it with sugar (or, in our case, I used Canderel Sugarly, that we'd received in a Degustabox). The original recipe also suggests adding icing sugar, maple syrup, whipped cream or ice cream; to make it into a more indulgent dessert. That all sounds great, but I'm not convinced by the idea of eating it cold slathered in butter, which she also suggests !
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