Vanilla Dutch Baby Pancake with Red Currants and Peaches
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Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
 
Vanilla Dutch baby pancakes baked in a cast iron skillet then served with red currants, peaches, powdered sugar, and a drizzle of maple syrup. This Vanilla Dutch Baby Pancake is perfect for brunch.
Ingredients
  • 1 tablespoon unsalted butter
  • ⅔ cup all purpose flour
  • Pinch of salt
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs, beaten
  • ⅔ cup milk
Directions:
  1. Preheat the oven to 400F.
  2. Place a 10 inch cast iron skillet or an oven safe skillet on the stove. Add a tablespoon of butter to the skillet and heat until the butter has melted. Move the butter around the skillet until it coats most of the surface of the skillet. Set aside for now.
  3. In a mixing bowl, whisk together the flour and the salt.
  4. In a separate mixing bowl, beat the eggs, then add the granulated sugar, vanilla extract, and milk. Whisk until all the ingredients are incorporated.
  5. Add the flour mixture to the wet ingredients. Whisk until all the ingredients are combined. The batter will appear watery.
  6. Pour the batter into the hot skillet. If the skillet isn’t hot, you can turn on the heat for a minute before pouring the batter in.
  7. Place the skillet in the oven and bake the pancake for 15-20 minutes until the edges are browned and the middle has puffed up.
  8. The pancake will appear huge as it comes out of the oven. But once it cools, the center will flatten.
  9. Allow the pancake to cool for a few minutes before adding red currants and sliced yellow peaches.
  10. Sift powdered sugar on top and drizzle with maple syrup.
  11. Cut the pancake into 2-3 slices.
  12. Serve the Vanilla Dutch Baby Pancake with Red Currants and Peaches warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/09/06/vanilla-dutch-baby-pancake-with-red-currants-and-peaches/