Fluffy Bacon & Peach Dutch Baby Recipe - the Ultimate Brunch Pancakes
Fluffy oven baked peach dutch baby recipe with melted brie cheese and crispy bacon. A sweet and savory version of these super easy, incredibly pretty and delicious brunch pancakes!
FOR THE DUTCH BABY
- 1/2 cup all-purpose flour
- 1/2 cup coconut milk (or dairy if you prefer)
- 3 large eggs
- 2 tbsp granulated sugar
- 2 tsp vanilla
- 1/2 tsp fine salt
- 2 peaches (fresh or 1 cup frozenpieces)
- 6 strips bacon , chopped, cooked, and drained of fat
- 1 tbsp cane sugar
- 2 tbsp butter
- 200 g brie , cut in chunks
Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend well and then scrape down the sides after a few seconds. Blend for another 10 seconds. The batter will be quite loose and liquidy. Let the batter sit for 20 mins. This gives the flour a chance to absorb all the liquid.
When you are ready to make the dutch baby, heat the oven to 425°F. Then heat your skillet on medium heat. When its hot, add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the peaches and brie on top of the batter then sprinkle the bacon and sugar on top. Place the skillet in the oven.
Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar, cut into wedges and serve with maple syrup or jam.
Serving: 0.25recipe | Calories: 585kcal | Carbohydrates: 30g | Protein: 21g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 209mg | Sodium: 925mg | Potassium: 408mg | Fiber: 1g | Sugar: 15g | Vitamin A: 895IU | Vitamin C: 5.2mg | Calcium: 120mg | Iron: 2.8mg