CINNAMON DUTCH BABY PANCAKE
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Prep Time
3 min
Cook Time
13 min
Total Time
16 min
Prep Time
3 min
Cook Time
13 min
Total Time
16 min
Ingredients
  1. 1 Egg at room temperature
  2. 30 gr Milk at room temperature
  3. 40 gr Organic all purpose flour
  4. a sprinkle Cinnamon
  5. few drops Vanilla extract
  6. a pinch Salt
  7. 1 Peach
  8. Butter or coconut oil to grease the pan
  9. Almond slices optional
  10. Date syrup optional (highly suggested)
Instructions
  1. 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)
  2. In a bowl, slightly whisk egg and milk at room temperature.
  3. Add sifted flour, cinnamon, a few drops of vanilla, salt and whisk again. NOTE: the batter should not have any lumps.
  4. Slice one peach (with skin on).
  5. Carefully take out the pan from the oven (it will be boiling hot) and grease with a bit of butter or coconut oil.
  6. Pour the liquid batter into it and a couple of peach slices onto it.
  7. Bake for 13 minutes or until it puffs up.
  8. Serve it as soon as it comes out of the oven or it will naturally deflates.
  9. Top with the rest of the peach slices.
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