Ricotta Peach Dutch Baby Pancakes

Once school gets back in session, Saturday morning becomes our morning for slowing down and enjoying the day. We put away the industrial strength jolt-you-awake coffee that we both desperately need throughout the week, and bring out the good coffee.

It's the equivalent of bringing out the good china on a Sunday night, if you ask me.

Just significantly less breakable.

Right now, weekend coffee consists of something from our Hawaiian stash, but once that goes, we tend towards beans from Balzac.

I've expressed my deep and abiding love for the hands-off features of the dutch baby pancake, and threw together this today in order to use up two overly ripe peaches from the farmer's market.

The most frustrating part of the pancake is flipping it out - I had a little bit that didn't feel like leaving the warm comfort of the pan, but thems the breaks, huh? Perfection is for people who have too much time on their hands and aren't hungry.

If you have some lemons handy, I suspect some lemon zest would not go amiss here.


Ricotta Peach Dutch Baby Pancakes

Ingredients

2 tbsp butter
2 peaches, pitted and sliced
1/3 cup packed brown sugar
3/4 cup milk
3 large eggs
3/4 cup flour (I used spelt this time with great results, but usually use all purpose)
½ cup ricotta cheese
1 tsp vanilla
pinch salt

Directions

1. Preheat oven to 400º. Heat a large cast iron frying pan over medium heat. Once warm, add butter, swirling to coat the bottom of the pan as it melts. Throw in peach slices and cook for about 2 minutes, or until peaches release their juices. Add in brown sugar and stir until it dissolves. Remove from heat and set aside.

2. While pan is heating, whisk together remaining ingredients in a medium bowl. Pour over peaches and put the pan in the oven for 20-25 minutes, or until pancake is puffed and golden.

3. Remove from oven, run a knife around the edge of the pancake and invert onto a serving plate. Dust with icing sugar if particularly ugly looking. (Ha! We've all been there!)