Dutch Baby Pancake

By fuzzygroup

Ingredients

• 1/2 cup milk
• 3 eggs at room temperature
• 1/4 cup granulated sugar
• Pinch salt
• 1/2 cup flour
• 4 tbsp unsalted butter
• 1 10 oz page frozen peach slices, thawed
• 1 tbsp fresh lemon juice
• Confectioners Sugar

Preparation

Step 1

1. Place a 9 to 10" cast iron skillet in the bottom third of the oven and preheat to 425. In a small glass measuring cup, heat the milk in the microwave for 30 seconds at full power. Using a blender, mix the milk, eggs, 2 tbsp sugar, and the salt briefly at low speed until combined. Add the flour and blend until just incorporated.

2. Add 2 tbsp butter to the hot skillet to melt then pour in the batter. Return the skillet o the oven and bake until pancake is puffed and golden, about 20 minutes.

3. In a medium skillet, combine the remaining 2 tbsp sugar and butter and peaches and lemon juice and cook over medium high heat until the juices are syrupy, about 5 minutes. Remove from the heat. Dust the hot pancake immediately with the confectioners sugar, cut into 4 wedges and serve with the warm peaches.