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To serve, sprinkle pancake with powdered sugar and, if desired, basil. Here is how you achieve it. Sprinkle pancake with powdered sugar, if desired.
To get started with this recipe, we must first prepare a few components. You can have peach dutch baby with blueberry compote using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Peach Dutch Baby with Blueberry Compote:
- Make ready 1 15 ounce can of sliced peaches in heavy syrup
- Make ready 3 eggs
- Take 1/3 cup sugar
- Make ready 2 tbsp butter (melted)
- Make ready 1 tsp Finely shredded lemon zest.
- Prepare 1/2 tsp salt
- Make ready 2/3 cup all-purpose flour
- Make ready 2/3 cup milk
- Get 1 tbsp butter
- Get 1 1/2 cup fresh or frozen blueberries
- Take 1 cast iron skillet
- Prepare 1 powdered sugar for garnish
Turn the heat to medium and bring to a boil. Using a food processor (medium or thick slice disc): place peaches in food tube and slice, using light pressure. In a blender, combine the flour, eggs, milk, sugar, vanilla and salt. Learn how to cook great Peach dutch baby with blueberry compote.
Steps to make Peach Dutch Baby with Blueberry Compote:
- Preheat oven to 325°. Drain canned peaches, reserving 1/4 cup of the liquid, set aside. For batter whisk eggs, sugar, melted butter, lemon zest and salt in a medium bowl. Whisk in flour then milk until smooth. Batter will be thin.
- Heat a 10 inch cast iron skillet or an oven safe skillet over medium heat. Melt the 1 tablespoon of butter; pour in batter. Quickly arrange peaches on top of batter. Bake 25-30 minutes or until puffed and golden.
- Meanwhile for the blueberry compote, cook reserved peach juice and blueberries in a medium saucepan over medium heat until berries begin to soften. You may add some sugar to your liking if you want your berry compote sweet.
- To serve top with powdered sugar and your warm blueberry compote alongside.
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