Description
Fluffy individual Dutch baby pancakes filled with fresh nectarines and toasted almonds.
Ingredients
- 4 whole Eggs
- ⅔ cups Whole Milk
- ⅔ cups All-purpose Flour
- 2 Tablespoons Granulated Sugar
- 1 teaspoon Lemon Zest
- ⅛ teaspoons Ground Nutmeg
- ⅛ teaspoons Kosher Salt
- 2 Tablespoons Unsalted Butter, melted
- 2 whole Nectarines, Pitted And Diced
- ¼ cups Sliced Almonds, Toasted
- ¼ cups Maple Syrup, For Drizzling
- Powdered Sugar, For Dusting
Preparation
Preheat the oven to 400°F. Place the eggs in a blender and blend for 1 to 2 minutes, until smooth and pale in color. Add the milk, flour, sugar, lemon zest, nutmeg and salt and blend until smooth.
Brush the melted butter over 16 standard-size muffin cups. Divide the batter evenly between the cups, filling each about three-quarters of the way full. Bake for about 15 minutes, until puffed up and lightly browned around the edges. Remove from the oven and flip the cakes out of the pans. Fill each cake with a few pieces of the nectarines and almonds. Drizzle with maple syrup, sprinkle with powdered sugar and serve immediately.
