Peach Dutch Baby, or German Pancake, is the perfect weekend breakfast or brunch. To make this gluten-free, simply use rice flour instead of all-purpose flour.
Large or deep-dish cast-iron skillet
½Tbspolive oilfor the pan
½cupmilk or cream
½cupall-purpose flouruse rice flour for gluten-free
⅛tspcinnamonor more to taste
115-oz cansliced peaches in heavy syrup, drained
Powdered sugar and Cool Whip for serving
Preheat oven to 425 degrees F.
Rub oil into a large skillet.
Hand-mix eggs, milk, and vanilla until smooth. Stir in flour, salt, cinnamon, and butter, until blended. Pour batter into the pan. Arrange the peach slices on top. (If the pieces are large, you may want to cut them in half first.)
Bake for 15 minutes. Then lower the temperature to 325 degrees F and cook for an additional 5-10 minutes. Do not open the oven door while cooking, as this can cause the Dutch baby to deflate.
Remove from oven and sprinkle with powdered sugar. Serve immediately with butter and a dollop of Cool Whip. Leftovers (if there are any) are great the next day.