
Peach Dutch Baby Pancake with Cherry Compote
A delicious international dish. Perfect for vegetarians.
Total Time
163 min
Serves
8
Rating
0.0 (0)
Ingredients
- 1/4 cup honey
- 2 (3-inch) strips lemon peel
- 1 tablespoon fresh lemon juice
- 2 cups fresh (or frozen
- thawed) cherries (about 1 pound)
- stemmed
- pitted
- halved
- 4 tablespoons (1/2 stick) unsalted butter
- divided
- 4 large eggs
- 3/4 cup all-purpose flour
- 3/4 cup whole milk
- 3 tablespoons sugar
- divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 peaches
- halved
- pitted
Instructions
- 1
Bring honey, lemon peel, lemon juice, and 1/2 cup water to a boil in a small heavy saucepan.
- 2
Add cherries and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes.
- 3
Transfer cherry compote to a medium bowl and chill.
- 4
Preheat oven to 425°F.
- 5
Melt 2 tablespoons butter in a small saucepan; scrape into a blender.
- 6
Add eggs, flour, milk, 1 tablespoon sugar, vanilla extract, and salt.
- 7
Blend batter until smooth; set aside in blender.
- 8
Heat a 12" cast-iron skillet over medium heat.
- 9
Add remaining 2 tablespoons butter and remaining 2 tablespoons sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes.
- 10
Add peaches to skillet; increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes.
- 11
Briefly reblend reserved pancake batter.
- 12
Pour evenly over peaches and transfer to oven.
- 13
Bake pancake until puffed and golden brown all over, 17-20 minutes (it will deflate as soon as it's removed from the oven).
- 14
Dust pancake with powdered sugar and serve immediately, passing cherry compote alongside.
- 15
Compote can be made 1 day ahead.