Summer is nearly over and having just gotten back to the East Coast 10 days ago, I am eager to make the last of summer fruits such as peaches, tomatoes, pears, and berries. A dutch baby is a crossover between a pancake and a popover, and unlike a pancake, it is more light, fluffy, and falls soon after being taken out from the oven. This chocolate one is a good choice for those craving more fruity flavors along with the more traditional chocolate craving, and is a great brunch item that will easily serve at least 4 people. It is incredibly easy to make (unlike traditional pancakes that one has to keep an eye on), so it is easy to experiment with different flavors if you like this style – I am eager to try a vanilla dutch baby with sprinkling of lemon sugar for my next brunch.
Recipe adapted from Chocolate + Connie
- ¾ cup milk (I used 1%)
- ⅔ cup all-purpose flour
- 4 large eggs
- 3 tablespoons cocoa powder
- 1 tablespoon granulated sugar (modify depending on the sweetness of your peaches)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoons unsalted butter
- Slices of peeled peaches
- Brown sugar
Special equipment needed
- Cast iron skillet
- Preheat oven to 350 degrees
- Spread out peach slices on baking tray lined with parchment
- Sprinkle brown sugar over the peaches
- Bake for 10 minutes or until peaches are soft
- Preheat oven to 450 degrees F. Place a 9-inch cast iron skillet in the oven.
- Whisk milk, flour, eggs, cocoa, salt, and vanilla until smooth.
- Take skillet out of oven, add butter and return to oven until butter is melted and sizzling.
- Carefully pour batter into hot skillet, then bake for 20 to 25 minutes until the edges start rising and are browning on the sides.
- Top with caramelized peaches and serve immediately.