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Dutch Baby Pancakes with Peach Compote (Makes one pancake)

Handmade Farmhouse
Print Recipe Pin Recipe
Cuisine American

Ingredients
  

  • 2 Tablespoons Salted butter
  • 2 Large Eggs
  • 1/2 Cup All purpose flour
  • 1/2 Cup Milk
  • 1/4 teaspoon salt

Peach Compote

  • 5 medium Peaches Peeled and chopped
  • 3 Tablespoons Brown Sugar
  • 1 Tablespoon Salted Butter
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon lemon juice

Instructions
 

  • Preheat oven to 400° and add your empty pie dish to heat up with the oven.
    2. Mix ingredients together in a bowl. Mix until smooth but do not over-beat.
    3. When oven has reached 400°, Add 2 tablespoons of butter to your pie dish and allow to melt.
    4. Quickly brush butter up on the sides of the pie dish and add your batter. Close the oven door as quick as possible so you don't allow the heat to escape.
    5. Bake for 25-30 minutes or until pancake is puffy, tall and golden brown.
    6. Serve hot with fresh fruits, lemon slices, powdered sugar, syrup or compote.
    PEACH COMPOTE:
    In a large frying pan, melt butter on medium-high heat.
    Peel and chop peaches and add to butter. Sprinkle with lemon juice, brown sugar and cinnamon.
    Allow to simmer and sauté for 10-12 minutes or until sauce thickens. Serve warm on Dutch Baby Pancake.
    *I would not suggest making ahead or storing pancake. It is best enjoyed fresh and hot.
    *For best results, use a stoneware or glass pie dish. The walls of the pancake will not rise if baking in a cake pan, aluminum pan or fry pan.
    *If you want to make two or more pancakes, I would suggest mixing batter in separate bowls for multiple pancakes.
Keyword Breakfast, Brunch, Dutch baby pancake, German pancake