Dutch Baby Pancake with Caramelized Peaches 


Dutch Pancake:

4 large eggs

1 cup milk

2 tsp vanilla extract

1 cup plain flour

¼ caster sugar

1 tsp sea salt

2 tbsp

Whipped thickened cream to serve

Icing sugar, to dust


1 cup of masala or port

3 large peaches cut into 1/8s

2 tbsp brown sugar

1 cup of orange juice (preferably freshly squeezed)

1 cinnamon stick

2 star anise


Combine the caramelized peaches ingredients in a mixing bowl and marinate the peaches in the ingredients for 1 hour - 3 hours. Heat the gourmet pan and place the peaches and marinade on a medium high heat. Simmer, stirring occasionally until the mixture is reduced to a glossy consistency.

Preheat the oven to 220°C fan forced. 2. Place the eggs, milk, vanilla, flour, caster sugar and salt in a blender. Blend for 15 seconds or until smooth, then set aside for 10 minutes to rest. 3. Whilst the batter is resting heat your gourmet pan on a medium high heat on the stove. Once heated, cover the pan with butter, including the sides, and pour in the batter. Take the pan to the oven and cook for 10-12 minutes until golden and fluffy. Serve the pancake in the pan, topped with the caramelized peaches, dollop of cream and dusted icing sugar.