Description
An oven pancake studded with peaches. Serve with butter, maple syrup, and whipped cream for a sublime breakfast.
From Erica Kastner of Buttered Side Up.
Ingredients
- 4 Eggs
- ½ cups Whole Milk Or Cream
- 1 teaspoon Pure Vanilla Extract
- ¼ cups Flour (All-purpose Or White Rice Flour), Up To Double The Amount, As Needed (optional)
- ½ teaspoons Salt
- ⅛ teaspoons Cinnamon Or More To Taste
- 2 Tablespoons Melted Butter, Plus Extra For The Pan
- 2 Ripe Peaches
- Butter, Maple Syrup, And Whipped Cream, For Serving (optional But Highly Recommended)
Preparation
Preheat oven to 425ºF (218ºC). Butter the bottoms and sides of a 12-inch cast iron skillet or 13×9-inch glass pan.
Blend or whisk eggs, milk or cream, and vanilla until smooth. Add flour, salt, and cinnamon and blend. Add butter and blend.
Slice peaches. Blend the batter once more. Pour into pan and arrange peach slices on top.
Bake in preheated oven for 15 minutes. Lower the oven temperature to 325ºF (163ºC) and cook for an additional 5–10 minutes, or until golden.
Remove from oven and serve immediately with lots of butter, a drizzle of maple syrup or honey (or a sprinkling of powdered sugar), and a dollop of whipped cream.
Recipe adapted from my recipe for Blueberry Dutch Baby, which was adapted from Always With Butter.
