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Peach and Roasted Cherry Dutch Baby Pancake With Marionberry Whipped Cream

You'll never want to eat regular pancakes again.

Abby Guido

Sep 07, 2022

Fresh peaches and cherries are like summer in fruit form. These fresh fruits are so plentiful this time of year, and to help celebrate the end of this bountiful season, we are making a dish that captures everything we love about summer — a Dutch baby pancake.

What is a Dutch baby pancake, you ask? Simply put, it's a large, fluffy, custard-like pancake you typically cook in a cast-iron skillet in the oven. And it's German, yet the name comes by way of Seattle. In this version, once the pancake is out of the oven, you spoon sliced peaches and roasted cherries on top and then add a dollop of an infused marionberry whipped cream. The whole thing is then finished with a dusting of powdered sugar, a drizzle of blueberry syrup, and a squeeze of fresh lemon juice.

Serve up this Dutch baby pancake for a gourmet breakfast or quick and easy brunch, or swap it out for dessert at the end of a dinner party. It can be enjoyed at any time, making this little bundle of joy the ultimate crowd pleaser. Plus, it's super fun and easy to make, with the option of sweet and savory variations.


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Peach and Roasted Cherry Dutch Baby with Marionberry Whipped Cream
Peach and Roasted Cherry Dutch Baby with Marionberry Whipped Cream
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PREP TIME: 10 minutesCOOK TIME: 15 minutesTOTAL TIME: 25 minutes
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Equipment
  • Baking sheet
  • Parchment Paper
  • Blender

Ingredients

Instructions
    1
  • For the cherries
  • 2
  • Spread out the pitted cherries in an even layer on the baking sheet and drizzle with oil, honey, amaretto, and a pinch of salt. Toss well to coat evenly. Bake for 15-20 minutes, stirring a few times until their juices start to come out. Set aside.
  • 3
  • For the Dutch baby
  • 4
  • Place butter in a 10-inch cast-iron skillet and place the skillet in the hot oven (keep it at the same temperature as the cherries). Next, blend all the Dutch baby ingredients in a blender while the skillet is getting hot. Blend until smooth.

  • 5
  • Remove the skillet from the oven and quickly pour in the batter. (Careful not to splatter yourself!) Return the skillet to the oven and bake for 15-20 minutes. Be sure not to open the oven door, as the Dutch baby might not rise properly. Lower the heat to 300° F and continue baking for another 3-5 minutes.

  • 6
  • Whipped marionberry cream
  • 7
  • While the Dutch baby is in the oven, beat the cream using a hand or stand mixer until soft peaks form. Add the marionberry jam, sugar, and vanilla, and beat again until incorporated. Store in the fridge until serving.
  • 8
  • To serve
  • 9
  • Remove the skillet from the oven. Garnish the Dutch baby with fresh sliced peaches, roasted cherries, and the sauce from the pan. Add a dollop of the whipped cream, and pour over some honey and blueberry syrup. Dust with powdered sugar and a squeeze of lemon.

AUTHOR

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