Meatless Monday: Dutch Baby Pancake with Sauteed Peaches

Breakfast for dinner is always a hit at our house.  I hadn't made pancakes, particularly, a Dutch Baby Pancake, in awhile.  With peaches being on sale this past week, I thought this sounded like a great meal.  It was super quick and easy to make. I served it with breakfast sausage and yogurt. The kids LOVED it and would have eaten more if I let them (they already had seconds but I had to save some for daddy!). 

Dutch Baby Pancake with Sauteed Peaches
from Every Day with Rachael Ray, August 2010

Ingredients:
1/2 cup whole milk
3 eggs, at room temperature
4 tablespoons granulated sugar, divided
A pinch of salt
1/2 cup flour
4 tablespoons unsalted butter, divided
2 large peaches – peeled, pitted and sliced
1 tablespoon fresh lemon juice
Confectioners' sugar, for dusting

Directions:
1. Place a 9- or 10-inch cast iron skillet in the bottom third of the oven and pre-heat to 425°F.

2. In a small glass measuring cup, heat the milk in the mircowave for 30 seconds at full power. Using a blender, mix the milk, eggs, 2 tablespoons granulated sugar and the salt briefly at low speed until combined. Add the flour and blend until just incorporated.

3. Add 2 tablespoons butter to the hot skillet to melt, then pour in the batter. Return the skillet to the oven and bake until the pancake is puffed and golden, about 20 minutes.

4. Meanwhile, in a medium size skillet, combine the remaining 2 tablespoons each granulated sugar and butter, the peaches and lemon juice and cook over medium-high heat until the juices are syrupy, about 5 minutes; remove from the heat. Dust the hot pancake immediately with the confectioners' sugar, cut into four wedges and serve with the warm peaches.

Family Rating:  2 thumbs up!