OVERVIEW
A Dutch baby pancake is essentially a large Yorkshire pudding, but sweet. Inside it, you’ve got caramelised peaches and thick yogurt. This brunch dish is going to be Mrs Frost’s favourite!
SET UP YOUR EGG
Set up your EGG for indirect cooking with the ConvEGGtor in a legs-up position topped with the Stainless Steel Grid. Target temperature is 230°C-250°C.
Sift the flour into a large bowl, add the other dry ingredients, then crack in the eggs. Slowly add the milk, whisking to create a smooth batter. Leave in a cool place while you cook the peaches.
ROAST THE PEACHES
Melt a tablespoon of butter in a large skillet. Add the sliced peaches and sauté for 4-5 minutes until they begin to soften.
Stir in the brown sugar, cinnamon, honey and vanilla extract. Close the Dome and roast for 3-4 minutes until the sauce thickens slightly. Leave in a warm place.
COOK THE DUTCH BABY
Heat a large pan over the EGG, then melt the 3 tablespoons of butter. Pour the pancake batter in and bake for 20-25 minutes until the edges are nicely browned and the middle is still moist.
Place the grilled peaches on top of the Dutch baby and serve with a generous dollop of Yeo Valley Greek Recipe Yogurt and fresh mint.
