Chocolate Peach Dutch Baby is in the house!
Put your hands up and BOW DOWN to the newest baby boo in your stomach-oo!
Pernigotti Cocoa Powder added to a well-loved recipe for wild and crazy oven pancakes with all manner of added ingredients. torpedos of fresh homemade sticky peach jam plopped throughout the batter. More jam slammed on top before eating. KA-POW!
It's like: sticky, chewy on the edges. I took another bite, just then, to really analyze it for you. Or: to really em-alyze it for you (Get it? Did you get it?). It's a chocolate-y, creamy hello with a bright, warm touch to the back of your throat by the peach jam. Toothsome, more satisfying than CocoPuffs, nicely sweetened by coconut sugar's nutrient-rich comfort, a beautiful guilt-free breakfast. Enjoy with a full heart.
How can you make, too?
Oh, please do.
Peach Jam (recipe from Martha Stewart)
makes approx. one pint
- 4-5 juicy, slightly overripe peaches (we got ours from Maxwell's family in Northern California)
- 1.5 cups of coconut sugar (I love Big Tree Farms coconut products; the CEO is an Evergreen alum!)
- 2-4 teaspoons of real lemon juice (check the ingredients)
- 1/4 teaspoon coarse sea salt (only use good salt that tastes good on its own)
Proportions for small cast iron pan (approx. 8-inch diameter)
- 2 tablespoons salted butter (Organic Valley is good)
- 2 eggs
- 1/2 cup milk (preferably raw milk, definitely whole milk)
- 1/8 teaspoon vanilla extract (or, preferably, ground vanilla bean)
- 6 tablespoons flour (Olympia Food Co-op has a great bulk bin - get just enough for this recipe!)
- 1/4 teaspoon good dynamic coarse salt (if you're in Olympia, WA, Buck's Fifth Ave Spice Shop is the bomb)
- 1-2 tablespoons Pernigotti Cocoa Powder (again, Buck's has got your back)
- 1/4-1/2 cup coconut sugar (Big Tree Farms coconut sugar is sustainable, fair trade, organic, and inspiring)
- 1/2 cup thick, dark, rich homemade peach jam
1. JAM - Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/4 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted. Let cool. Refrigerate until completely cooled. Peach jam can be refrigerated for up to 2 months (from Martha Stewart).
Can also be cooked down in a slow cooker after pureeing.
2. DUTCH BABY
- Preheat oven to 350°F. Place a 2 tablespoon chunk of butter in a small cast iron and place in oven.
- Whisk together in a medium bowl the following ingredients, in order: 2 small eggs, 1/2 cup raw milk, 1/8 teaspoon vanilla extract, 6 tablespoons flour, 1/4 teaspoon coarse salt, 1-2 tablespoons Pernigotti Cocoa Powder, and as much coconut sugar as you want.
- Remove cast iron with melted butter from oven when up to temp. Pour in smooth batter, using spatula to get every last dribble.
- With a spoon, drop cascades of teaspoon-sized peach jam bombs into the pan, more than you think is safe. Throw down a couple more, just to be certain that every bite is bursting with enough sweet and contrasting flavor.
- Gently slide cast iron pan into hot oven, middle or closer to the bottom.
- Cook until puffy and darkening at the edges - don't be afraid to trust your gut and don't undercook it (just make sure you're paying good attention to what the Dutch Baby is saying).
- Take pan out of the oven when done and snap a picture of it before it deflates!
3. THE EATING OF IT - After a few cooling minutes, divide Dutch Baby into quarters. On each quarter, place a heaping spoonful of peach jam.
The options are endless.
When adding an ingredient that needs to be softened before eating (pear, onion, apple, etc), just put it in the pan with your butter in the oven while the thing is preheating, with some sugar or other sweetener if you're aiming for caramelization.
Sautée chopped onions in a cast iron pan, then add good sausage and chopped hearty greens. Add a little spice to the batter and pour in cast iron on top of sausage-veg. Bake.
Do not add sugar to batter. Drop blackberries (fresh or frozen) into pan once butter is melted, oven is hot, and batter is poured into warm cast iron pan. When done, spread patches of fresh basil pesto. Optional: Add strips of rabbit sautéed in butter and salted well. Dollop creme fraiche on top.
Add 1/2-1 teaspoon of cinnamon to batter. Add coconut sugar to batter. Drop chunks of strawberry into pan on top of batter. Sprinkle a hefty amount of cinnamon on top, and bake.
Add coconut sugar to batter. Bake until brown on edges. Drizzle with ample lemon juice and send down copious amounts of powdered sugar.
Add 1/2 teaspoon dried sage to batter. Streak batter-filled-pan with homemade Italian purple plum jam, lots. Sprinkle more dried sage on top and bake.
Load the pan with hella frozen blackberries in the middle of spring, before any other fruit is ready. Talk to a cute dog while you bake.
Heat chopped apples with butter in oven. Add cinnamon and coconut sugar to batter. Sprinkle cinnamon on apples and on top of batter in pan. Bake.
Mix 1-2 tablespoons French Fines Herbes blend (combination of usually parsley, chervil, lovage, thyme, tarragon, chives, dill, marjoram, basil, and/or cress) into batter. Drop spoonfuls of tart homemade yellow plum jam (just a bit of coconut sugar added while reducing) into batter. Bake. Serve with yogurt, more herbes, and more jam.