Peach Almond Dutch Baby Recipe

Aug 5th, 2017 | By | Category: blog
Peach Almond Dutch Baby pancake ready to eat.

Peach Almond Dutch Baby pancake ready to eat. Photo credit: Maggie C. Perkins.

Peach Almond Dutch Baby
with Lavender Thyme Sugar
Serves 6

Ingredients

Batter
3 duck eggs (or 4 large chicken eggs)
3/4 cup all-purpose unbleached flour
3/4 cup whole milk
3 tablespoons sugar
1 teaspoon almond extract
1/4 teaspoon kosher salt

4 tablespoons (1/2 stick) unsalted butter, divided
2 medium peaches, unpeeled, sliced thinly
1/4 cup sliced almonds

Lavender Thyme Sugar (for dusting), recipe below.

Instructions

Preheat oven to 425 degrees.

Combine batter ingredients in a blender jar, mixing on low to incorporate all ingredients into pancake batter. Cover and reserve.

In a 12″ heavy, oven-proof skillet, melt butter over medium heat. Swirl butter to cover interior sides of skillet. Add peaches and almonds, stirring to coat in butter, then add pancake batter, folding peaches and almonds into batter.

Transfer skillet to preheated oven. Cook until set in the center and golden brown, about 20 minutes.

Dust with Lavender Thyme Sugar for the last 2-3 minutes of baking.

Serve warm, or at room temperature.

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Lavender Thyme Sugar

1 tsp culinary lavender
4-5 sprigs fresh thyme, de-stemmed (or 1 tsp dried thyme, if fresh is unavailable)
1/4 cup confectioners sugar, divided

In a dedicated spice grinder, pulse-grind lavender and thyme briefly to release natural oils. Add 2T of confectioners sugar to herbs, pulsing to combine. Transfer sugar and herbs to a small mixing bowl. Toss well with remaining sugar.

Sugar can be made ahead and stored at room temperature for stronger herbal flavor. It can be shaken as is for a coarser grind, or sifted for a finer mist with more delicate flavor.

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