Peach Dutch Baby

This is a great summer breakfast. We tried freezing peaches to use all year, but it is just not the same.  Found this recipe on Seasons and Suppers. Only made the sauce twice so far, once with blackberries.

Blueberry Sauce:

• 3 Tbsp. sugar
• 1 tsp. cornstarch
• 3 Tbsp. water
• 1 cup wild (or regular) fresh blueberries
• 1 tsp. lemon juice

Dutch Baby Batter:

• 4 Tbsp. unsalted butter, divided
• 4 large eggs
• 3/4 cup whole milk
• 3/4 cup all-purpose flour
• 3 Tbsp. sugar, divided
• 1 tsp. vanilla extract
• 1/4 tsp. kosher salt (or pinch of table salt)
• 1.5 lb peaches (3 large, 6 small), halved, pitted, and cut into 1/2-inch wedges (no need to peel)


• Powdered sugar,for dusting

Instructions

Prepare blueberry sauce:
In a small saucepan, whisk together the sugar and cornstarch. Whisk in water. 

Add blueberries and cook over medium-low heat, stirring constantly, until thickened and berries are softened, about 4-5 minutes. Remove from heat and stir in lemon juice. Set aside. (Can be made ahead and refrigerated. Simply re-warm before using to top dessert).

Preheat oven to 425°F.
Melt 2 Tbsp. butter in the microwave and then pour into a blender or food processor. 

Add the eggs, milk, flour, 1 Tbsp. sugar, vanilla extract, and salt. 

Blend batter until smooth. Let sit in blender, while you prepare the peaches.

Heat a 12-inch cast-iron skillet over medium heat. Add the remaining 2 Tbsp. of butter and melt. 

Add the remaining 2 Tbsp. sugar and cook, stirring constantly, until the sugar starts to caramelize, about 2 minutes.

Add peaches to skillet and increase heat to medium-high. Cook, stirring frequently, until softened, about 2 minutes.

Briefly re-blend the batter, then pour evenly over peaches. Transfer the skillet to the pre-heated oven.
Bake pancake until puffed and golden brown all over, about 25 minutes. It will deflate as soon as it’s removed from the oven. Don’t despair. That’s what it is supposed to do.
You may dust pancake generously with powdered sugar, but we don't, Serve from the skillet and top with optional berry sauce.

Prep time: 15 min | Cook time: 25 min | Total time: 40 min

Number of servings (yield): 4