Brown-Butter Peach Dutch Baby with Lemon Yogurt

A Dutch baby is a German-American oven pancake that billows high in a screaming-hot skillet. This late-summer version bathes ripe peaches in nutty brown butter and cools the drama with lemony Greek yogurt and honey.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 355 cal
• 13g protein
• 38g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 ripe peaches
• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 4 tbsp unsalted butter
• 1 cup plain Greek yogurt
• 1 tsp lemon zest
• 2 tbsp honey
• 1 tbsp powdered sugar
• 1/4 tsp ground cinnamon

Instructions

1. 1Place a 10-inch cast-iron skillet on the middle oven rack and preheat the oven to 425°F so the pan gets screaming hot.
2. 2In a blender combine eggs, milk, flour, granulated sugar, vanilla, and salt; blend until completely smooth and frothy, about 30 seconds, then let the batter rest 5 minutes.
3. 3Slice the peaches into thin wedges. Stir Greek yogurt with lemon zest and half the honey until creamy; keep chilled.
4. 4When the oven is fully hot, carefully add the butter to the skillet and return it to the oven for 1 to 2 minutes until the butter melts, foams, and turns nutty brown with a toasty aroma.
5. 5Working quickly, pull the skillet out, swirl to coat, arrange most of the peach slices in the hot brown butter, then pour the batter evenly over the fruit.
6. 6Bake undisturbed until the Dutch baby is dramatically puffed, deep golden at the edges, and set in the center, 18 to 22 minutes.
7. 7Remove from oven; the pancake will deflate slightly. Dust with powdered sugar and cinnamon, then top with remaining peach slices.
8. 8Cut into wedges, dollop with lemon yogurt, drizzle remaining honey, and serve immediately while the edges are still crisp and custardy.