If you’ve never had a Dutch Baby, it’s basically a giant popover-like pancake. It’s light and fluffy and super simple to make, as it only requires 5 ingredients. It’s baked at high heat and quickly rises, filling with air bubbles. You can serve it as you would serve any pancake, with fruits and syrup and whipped cream. If peaches are still in season as you are contemplating this dessert, then you can try out the caramelized peach recipe here too. Simply slice some peaches and lightly cook them on your stovetop with a dab of butter and maple syrup.
When you make this, I suggest preparing first the peaches, then the Dutch Baby, right before everyone is ready to eat. The Dutch Baby takes about 20 minutes in the oven, so that should give you plenty of time to wash the dishes and clean up any mess you’ve made — though the mess should be minimal, since a Dutch Baby is a one-bowl dish. 
You don’t have to reserve this recipe only for breakfast/brunch. This could easily be made as an after-dinner dessert. In that case, prep the peaches ahead of time and have all the ingredients ready for the Dutch Baby. When it’s time for dessert, quickly make the Dutch Baby batter in a blender and pop it in the oven. While that’s cooking, heat your prepared peaches back up just until warm. Serve the Dutch Baby as soon as it’s out of the oven!
- - 4 tbsp butter
- - 3/4 cup flour
- - 3/4 cup milk
- - 3 eggs
- - Pinch of salt
- 1. Preheat the oven to 450ºF. Place the butter in a 9- or 10-inch cast iron pan and put the pan in the oven until butter is melted.
- 2. Whisk the flour, milk, eggs and salt until batter is smooth (may take a few minutes of whisking). Alternatively, place these ingredients in a blender and blend until smooth (this is the faster method).
- 3. Once batter is smooth, pour into the cast iron pan. Cook in the oven for 15-20 minutes. Dutch Baby is ready when golden brown and puffy. Refrain from opening the oven while Dutch baby is cooking — opt to turn the oven light on if you want to keep an eye on it.
- 4. Serve immediately. Top with caramelized peaches!
- - 3 medium-sized peaches
- - 2 tbsp butter
- - 3 tbsp maple syrup
- - Pinch of salt
- - 1/2 tsp lemon zest
- - 1/2 tsp ground cinnamon
- 1. Boil water in a medium-sized pot. Using a sharp knife, cut a cross into the bottom of each peach. Cut just deep enough to puncture the skin (but it is ok if you cut the peach too).
- 2. Drop the peaches into the boiling water. Allow to boil for 3-5 minutes, until the skin on the bottom of the peach starts to peel away.
- 3. Fill a medium-sized bowl with ice water. Once the peaches are done boiling, place them in the ice water to cool. Once you can touch the peaches comfortably with your hands, take them out of the water and peel the skins off. Skins should easily peel away.
- 4. Thinly slice peaches with a knife, removing the pit.
- 5. In a medium pot, melt butter. Once the butter is melted, add peaches, maple syrup, salt, lemon zest, and cinnamon. At first, the mixture will appear very watery, but cook until juices start to thicken, then remove from heat.
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