Peach Dutch Baby Pancake With Cherry Compote Recipes
PEACHY DUTCH PANCAKE
After my daughter attended a slumber party, she raved about a Dutch pancake they had for breakfast. She asked her friend's mom for the recipe so we could make it at home. This is my version.-Carol Rogers, Tipton, IA
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place butter in a 13x9-in. baking dish. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish. Carefully add peaches; return to oven for 3-4 minutes or until bubbly., Meanwhile, in a large bowl, whisk eggs until frothy. Add milk and extract. Whisk in flour, sugar and salt. Pour into hot baking dish. Bake 10-12 minutes or until puffed and sides are golden brown., Remove from oven; serve immediately with preserves and syrup., To Make Ahead:Prepare pancake batter as directed. Refrigerate, covered, several hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Prepare baking dish as directed. Whisk batter until blended; pour into hot baking dish. Bake, as directed, until puffed and sides are golden brown.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 319mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 7g protein.
DUTCH BABY PANCAKE WITH STRAWBERRY-ALMOND COMPOTE
Pannekoeken, or Dutch baked pancakes, are a treat in my husband's family. You can also try this recipe with vanilla extract, blueberries and lemon peel. -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Time 35m
Yield 6 servings (3 cups topping).
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven for 4-5 minutes or until butter is melted; carefully swirl to coat evenly. , Meanwhile, in a large bowl, whisk eggs, milk, orange zest and extract until blended. Whisk in flour, sugar and salt. Pour into hot pie plate. Bake 20-25 minutes or until puffed and sides are golden brown and crisp., In a small bowl, combine topping ingredients. Remove pancake from oven; serve immediately with topping.
Nutrition Facts : Calories 252 calories, Fat 13g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 245mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
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