A large whole wheat "dutch baby" pancake filled with sweet maple-roasted peaches.
Author: Emma
Recipe type: Breakfast
Serves: 30
Ingredients
Peach Topping:
3-4 peaches, thinly sliced (I cut each of mine into about 10 slices)
2 tbsp butter, cubed
2 tbsp maple syrup
1 tsp vanilla
½ tsp cinnamon
Pancake:
3 eggs
¾ cup milk
¾ cup pastry flour
pinch of salt
2 tbsp butter
Method
Preheat Oven to 425F/210C
Place your skillet into the cold oven to heat up
Prepare the peaches: In a large bowl, toss the slice peaches with butter, maple syrup, cinnamon and vanilla. Transfer to a lined roasting tin or baking sheet. Place in the oven to roast for 20-25 minutes until tender. Stir the peaches a couple of times during baking so they don't burn.
Prepare the pancake: Place the eggs, milk, flour and salt into your blender, and blend until fully combined and slightly frothy. Set aside to thicken for a minute. Remove HOT skillet from the oven, and drop the butter into the skillet. Swirl around until the skillet is fully buttered. Add the batter to the hot, buttered pan, and place back into the oven. Bake for 15-20 minutes until the pancake is puffed and golden in colour.
Assembley: Remove peaches and pancake from the oven. Spoon the peaches into the pancake, and drizzle with extra maple syrup if desired.
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/maple-peach-dutch-baby/