Mile-High Dutch Baby

Ingredients

• 2 tablespoons unsalted butter
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs
• 3 ripe peaches or nectarines
• 2 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice
• 1/4 cup lightly toasted sliced almonds
• Powdered sugar for dusting
• Whipped cream for serving (optional)

Instructions

1. 1Place a 12-inch ovenproof frying pan in the oven and preheat the oven to 425°F. Put the butter in a small microwave-safe bowl and microwave on high power until melted, about 20 seconds. Let cool.
2. 2In a blender, combine the milk, flour, salt, and eggs and blend until smooth. With the motor running, drizzle in 1 tablespoon of the melted butter and blend until incorporated.
3. 3Carefully remove the frying pan from the hot oven. Pour the remaining 1 tablespoon melted butter into the pan and, using a pastry brush, brush the butter over the pan bottom and sides. Pour in the batter and immediately return the pan to the oven. Bake until puffed and golden, 15-20 minutes.
4. 4While the pancake bakes, cut the peaches in half and remove the pits, then cut in slices. Put the peach slices in a bowl and add the granulated sugar and lemon juice. Toss to mix. Set aside.
5. 5When the pancake is ready, carefully remove the pan from the oven and pour the peaches into the pancake’s bowl-like center. Sprinkle the peaches with the almonds. Using a fine-mesh sieve, dust the pancake lightly with powdered sugar. Cut into wedges and serve with whipped cream, if desired.