I subscribe to Bon Appetite magazine and I absolutely love it. Many of the recipes are on the more difficult end of the cooking scale and there ingredients I have to google in almost every issue, but there are some recipes that are doable, some recipes I think I could tweak and some recipes I aspire to complete one day, but all are delicious (or at least look delicious)!
I stole this idea from the July issue of Bon Appetite and decided to tweak it to see if a Vegan version would work. The real version is a lot fluffier and a bit sweeter, but the Vegan version was delicious as well.
I absolutely LOVE Dutch Baby pancakes and they seem so complex at restaurants (traditionally apple); coming out all bubbly, carmelly, gooey and crunchy I didn’t think they were this easy to make. The peach in this recipe was almost a no brainer, considering it is peach season in the South!
I was mad I didn’t think of it first… I would have to say that with these super sweet peaches, this Dutch Baby was even better than the traditional apple version (for me).
I will post both the Bon Appetite recipe and mine so you can try both out for yourself! I am not a huge fan of cherries, but the tartness of the cherry was so good with this pancake.
Bon Appetite:
Ingredients
Compote
- 1/4 cup honey
- 2 3″ strips lemon peel
- 1 tablespoon fresh lemon juice
- 2 cups cups fresh (or frozen, thawed) cherries (about 1 lb.), stemmed, pitted, halved
Pancake
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 4 large eggs
- 3/4 cup all-purpose flour
- 3/4 cup whole milk
- 3 tablespoons sugar, divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 peaches, halved, pitted, cut into 1/4″-thick wedges
- Powdered sugar (for dusting)
Preparation
Compote
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Bring honey, lemon peel, lemon juice, and 1/2 cup water to a boil in a small heavy saucepan. Add cherries and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes. Transfer cherry compote to a medium bowl and chill. DO AHEAD: Compote can be made 1 day ahead. Cover and chill. Remove lemon peel just before serving.
Pancake
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Preheat oven to 425°. Melt 2 Tbsp. butter in a small saucepan; scrape into a blender. Add eggs, flour, milk, 1 Tbsp. sugar, vanilla extract, and salt. Blend batter until smooth; set aside in blender.
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Heat a 12″ cast-iron skillet over medium heat. Add remaining 2 Tbsp. butter and remaining 2 Tbsp. sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes. Add peaches to skillet; increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Briefly reblend reserved pancake batter. Pour evenly over peaches and transfer to oven.
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Bake until golden, about 17-20 minutes. Dust with powdered sugar.My Recipe:(compote stayed the same)Pancake:
- 2 tbsp vegan butter or coconut oil
- 1/2 cup applesauce
- 2 tbsp chia seeds
- 2 tbsp ground flax seeds
- 3/4 cup fresh ground spelt flour (if possible, organic or Bobs Red Mill WW flour would work too)
- 3/4 cup regular almond milk
- 3 coconut sugar, divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 peaches, halved, pitted, cut into 1/4″-thick wedges
- Powdered sugar (for dusting)
Mix the chia seeds and flax with 1/2 cup water and let sit for 15 minutes.Preheat oven to 425.Blend (in a blender) milk, flour, apple sauce, chia/flax/water mixture, vanilla extract, 1 tbsp coconut sugar and salt until well combined.Heat a 12″ skillet to medium heat and melt 2 tbsp vegan butter or coconut oil. Add 2tbsp sugar and stir until caramel-like. Add sliced peaches and cook for 2 minutes over medium-high heat.Pour pancake batter over pea mixture (I spread the peaches out a bit so they were all over the bottom of the skillet).Bake for 20-22 minutes until golden brown and dust with powdered sugar if desired.The Vegan Dutch Baby isn’t as puffy as the BA recipe, but it was still really good. I didn’t tell my husband I “Veganized” it and he went back for seconds.
Hahahaha.
Healthy Habitually 