Baked Whole Wheat Peach Pancake Recipe
This delightful peach Dutch baby pancake is a wonderful combination of fluffy goodness and sweet fruitiness. With a hearty whole wheat pastry base and caramelized peach topping, this dish is sure to bring a touch of warmth and comfort to your breakfast table. It's an easy yet impressive treat that is perfect for sharing with loved ones. Enjoy the sweet aroma and delicious flavors of this oven-baked pancake!
— Constant Cookbook
Ingredients
- 2 eggs
- 3 egg whites
- 1 cup whole wheat pastry flour
- 1 cup skim milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 tbsp unsalted butter
- 1 tbsp + 2 tsp (packed) brown sugar
- 2 peaches, pit removed & cut into thin wedges
- Powdered sugar (optional)
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the eggs and egg whites.
- Add the whole wheat pastry flour, skim milk, vanilla, cinnamon and salt, and stir to combine.
- Melt the butter in a 12-inch cast-iron skillet set over medium heat. (A nonstick skillet can be used, too.)
- Add 1 tablespoon brown sugar and cook for 1 minute. Stir in the peaches and cook until the peaches are coated and starting to soften, about 3 minutes.
- Pour in the whole wheat flour mixture and spread it to the sides.
- Transfer the skillet to the oven (cover the handle with foil if it is not cast-iron) and bake until the pancake is set, 17 to 20 minutes.
- Cut into 6 wedges and serve with powdered sugar, if desired.
Cook Time
22M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Serving Size: 1 Wedge
- Calories: 162 kcal
- Carbohydrate Content: 25 g
- Protein Content: 8 g
- Fat Content: 4 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 60 mg
- Sodium Content: 258 mg
- Fiber Content: 3 g
- Sugar Content: 10 g
Comments
No comments found.