Peach Dutch Baby with Cherry Compote (vegan)


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

Peach Dutch Baby Pancake with Cherry Compote

  • 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

  • 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

Bake pancake until puffed and golden brown all over, 17–20 minutes (it will deflate as soon as it’s re

  • 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.

  • 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.

  • 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.


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