Bourbon Brown Butter Peach Dutch Baby

Peach and brown sugar join forces to create a quick, easy recipe for the perfect Dutch Baby.

A Dutch Baby is a type of pancake made with flour, eggs, milk, butter, and baking powder. The batter is poured into a hot skillet or griddle and cooked until the top appears dry before flipping it over to cook the other side. Read more in detail here: what is a dutch baby.

Recently, life has been a bit (read: a lot) intense. In a positive manner. But in a frantic manner. 

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For starters, Alex and I have finally moved into our ideal flat in the South End. It features hardwood flooring, bay windows, a view of a park that makes me want a dog even more than the day before every time I look out the window, three (three!) fireplaces, and a Viking range.

It’s wonderful, and something I never dreamed I’d be able to afford. But it feels great after years of hard labor.

We’re now decorating it to the nines, but as soon as we’re done, I’ll give you guys an apartment tour, since that would be a lot of fun.

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I also get the impression that I’ve spent every other week at an airport. I was in Tulum last month, first with friends and then for a Foodie’s Guide To Tulum piece (coming soon! ), then Cincinnati with Kroger, and I’m off to Paris with Bonne Maman in a week. Then it’s back to Detroit for Alex’s medical school graduation, a two-day shoot with Simply Orange, and a friend’s wedding before heading out to Maryland to shoot a cookbook with Wholesomelicious, then back to Maryland to shoot a cookbook with Wholesomelicious, then back to Detroit for Alex’s medical school graduation, a two-day shoot with Simply Orange, and then a friend’s wedding.

Oh, and in two and a half weeks, my team and I will formally start Foodtography School.

Can you understand why I’m having trouble keeping my wits about me? But, well, life goes on! I’ll do my best!

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Let me leave you with this Brown Butter Bourbon Peach Dutch Baby now that you know my schedule. It’s a huge undertaking. A light and fluffy Dutch pancake with sautéed peaches in brown butter, a bourbon brown butter batter, and ice cream on top. Baby, oooooh!

This dish would be ideal for a Mother’s Day breakfast table. Alternatively, you may go to your usual brunch table. Just go ahead and create it.

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XOXOXOXO

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A bourbon brown butter peach dutch baby with granola, fresh peaches, and vanilla ice cream! This is ideal for a quiet Sunday morning.

  • Sarah wrote this article.
  • 15-minute prep time
  • 15 minutes to prepare
  • 30 minutes in total
  • 1 big Dutch baby 1x yield
  • Breakfast is a category of food.
  • Baked method
  • Dutch cuisine
  • Sarah wrote this article.
  • 15-minute prep time
  • 15 minutes to prepare
  • 30 minutes in total
  • 1 big Dutch baby 1x yield
  • Breakfast is a category of food.
  • Baked method
  • Dutch cuisine

Scale:

1x2x3x

  • Sarah wrote this article.
  • 15-minute prep time
  • 15 minutes to prepare
  • 30 minutes in total
  • 1 big Dutch baby 1x yield
  • Breakfast is a category of food.
  • Baked method
  • Dutch cuisine

Ingredients

for the baby dutch 5 tblsp. butter (divided) 1 big peach, thinly sliced 3 big room-temperature eggs 1 tablespoon all-purpose flour + 1/2 cup all-purpose flour 3 teaspoons of sugar a tblsp. of bourbon vanilla extract (two tablespoons) a sprinkle of cinnamon and 1/2 teaspoon of salt

for the garnishes granola, 1/4 cup powdered sugar for coating 3 scoops vanilla ice cream

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Heat the butter in a small saucepan over low heat for about 5 minutes, stirring the pan every 20 seconds or so. Warm the milk solids until they become a light golden brown hue. Remove from the heat and set aside to cool.
  2. Spoon In a big cast iron pan, brown 1 tablespoon of butter. In the brown butter, sauté half of the peach slices until golden. Remove the pan from the heat and set aside to cool while you prepare the batter.
  3. Combine eggs, flour, sugar, the remaining 1/4 cup browned butter, bourbon, vanilla, salt, and cinnamon in a large blender. Pulse until the mixture comes together, then pour into a cast-iron pan with the peaches that have been sautéed.
  4. Bake for 15 minutes, or until the dutch baby puffs up in the center and becomes a light golden brown color. Remove from the oven and cool for 5 minutes before topping with granola, remaining peach pieces, ice cream, and powdered sugar. Warm it up before serving!

Delicious, simple, peach, summer, bourbon

Related Tags

  • dutch pancakes recipe
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  • gluten free dutch baby

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