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CINNAMON DUTCH BABY PANCAKE
When pancakes meet the oven...dutch baby pancakes comes out!
Course
Breakfast
Prep Time
3
minutes
minutes
Cook Time
13
minutes
minutes
Total Time
16
minutes
minutes
Servings
1
serving (15 cm diameter)
Ingredients
1
Egg
at room temperature
30
gr
Milk
at room temperature
40
gr
Organic all purpose flour
a
sprinkle
Cinnamon
few
drops
Vanilla extract
a
pinch
Salt
1
Peach
Butter or coconut oil
to grease the pan
Almond slices
optional
Date syrup
optional (highly suggested)
Instructions
Immediately put into the oven your cast iron pan (mine was 15 cm in diameter) and preheat the oven at 225° C (the pan will heat up gradually)
In a bowl, slightly whisk egg and milk at room temperature.
Add sifted flour, cinnamon, a few drops of vanilla, salt and whisk again. NOTE: the batter should not have any lumps.
Slice one peach (with skin on).
Carefully take out the pan from the oven (it will be boiling hot) and grease with a bit of butter or coconut oil.
Pour the liquid batter into it and a couple of peach slices onto it.
Bake for 13 minutes or until it puffs up.
Serve it as soon as it comes out of the oven or it will naturally deflates.
Top with the rest of the peach slices.