Dutch Baby Pancakes With White Nectarines

It’s hard to pick a favorite summer fruit. This week I’m head over heels for white nectarines. They are juicy, sweet, and fragrant. I headed over to the Penn Quarter Farmers Market this week and there were crates and crates of the most delicious white nectarines. Look for them at your local farmers market.

Here is a super quick recipe for Dutch Baby Pancakes with white nectarines. It’s a perfect vehicle for the sweet and juicy white nectarines. If you are in the mood for canning, try this recipe for Thai Me Up jam.

Dutch Baby Pancakes
(slightly adapted from My Recipes)

3/4 cup whole milk
2 eggs
1/2 cup flour
2 tablespoons sugar
pinch of salt
1/2 teaspoons vanilla extract
1 tablespoon butter
1 small ripe white nectarine cut into thin wedges
3 cherries, pitted and cut in half (or a few whole blackberries/raspberries/blueberries)
powdered sugar and maple syrup for serving

1. Pre-heat the oven to 450 degrees. Place two 5 inch cast iron skillets in the oven for 15 minutes.
2. In a medium bowl, whisk the milk, eggs, flour, sugar, salt, and vanilla until you get a homogeneous mixture.
3. Remove the skillets from the oven, divide the butter among the two skillets and wait for it to melt. Divide the batter among the two skillets. Top with white nectarine slices and cherries. Place the skillets back in the oven and bake for 12-15 minutes, until puffed and golden brown. Remove from the oven, and dust with powdered sugar. Serve with maple syrup.