AKA Peach Dutch Baby or German Pancake. As far as I can tell they are all pretty much different names for the same thing.
Ingredients
- 1/2 peach, sliced
- pinch of cinnamon
- squeeze of lemon juice
- 2 teaspoons brown sugar
- 1 tablespoon butter
- 1 egg, beaten
- 3 tablespoons flour
- 1 tablespoon brown sugar
- 2 tablespoons milk
- pinch of salt
Directions
- Preheat oven to 425
- Mix peaches, 2 teaspoons brown sugar, cinnamon and lemon juice in a small bowl. Set aside.
- Put butter in small overproof pan. Place in oven to melt butter.
- While butter is melting, mix together egg, flour, 1 tablespoon brown sugar, milk and salt in a small bowl. Mix just to incorporate flour. Batter will be lumpy.
- Remove pan with butter from oven. Pour in batter. Spread peaches on top of batter. Pour any juice from the peaches on top.
- Bake for 15 minutes.
Notes
- I use an 8″x6″ for a single. If I double the recipe I use a glass pie pan. I haven’t experimented, but probably anything between about 35 and 50 square inches per serving would work.
