Peach Dutch Baby

Pancake

4 Tbsp butter

4 eggs

1 cup milk

1 cup all-purpose flour

1/2 tsp salt

Peach Topping

3 ripe peaches

1 to 2 Tbsp butter

1 tsp vanilla

1 to 2 Tbsp packed brown sugar

1/4 tsp cinnamon

Preheat oven to 425 degrees (F).

Place the butter in a large heavy oven-proof skillet and place in the oven. While the butter melts, blend the eggs and milk in a food processor or blender. Stir together the flour and salt and sprinkle over the milk mixture. Blend just until smooth.

When the butter bubbles, remove the pan from the oven and swirl to coat the side. Pour in the batter. Bake 20 minutes or until puffy and golden brown.

Meanwhile, peel and slice the peaches. Saute them in the butter in another skillet. Add the vanilla, brown sugar and cinnamon, and cook until tender.

Spoon the warm peaches into the cooked pancake. Serve warm.