Bob's Red Mill: Fresh & Seasonal

Gluten Free Peach Dutch Baby

Ripe peaches kissed with the zing of fresh lemon zest are the star of this Gluten Free Peach Dutch Baby. Garnish it with toasted sliced almonds, a sprinkle of powdered sugar and a dollop of whipped cream for a memorable breakfast or brunch.

INGREDIENTS 3 Eggs, room temperature ⅓ cup Dark Brown Sugar, packed ¾ cup Whole Milk ½ tsp Vanilla 2 tsp fresh Lemon Zest ¾ cup Bob’s Red Mill ® Gluten Free 1-to-1 Baking Flour ½ tsp Kosher Salt

4 Tbsp Unsalted Butter 2 ¼ cups Peaches, fresh or frozen 1 Tbsp Honey GARNISH ⅓ cup sliced Almonds, toasted 1 Tbsp Powdered Sugar

Lemon Wedges Whipped Cream

INSTRUCTIONS • Preheat the oven to 425°F. Combine eggs, brown sugar, whole milk, vanilla and lemon zest in a small mixing bowl and whisk until smooth. • In a separate medium-sized mixing bowl, combine flour and salt. Pour the milk mixture into the dry and whisk just until combined and smooth. • Heat a 10-inch cast iron pan over medium heat and melt butter. Add peaches and honey and sauté for several minutes, until peaches soften slightly and take on some color, 2–3 minutes. (Note: If using frozen peaches, cook for 7–8 minutes.) • Pour batter over the peaches and immediately transfer pan to preheated oven. Bake until a deep golden brown and slightly rumpled looking, 20–25 minutes. • Remove from the oven and garnish with toasted almonds and powdered sugar. Add a good squeeze of fresh lemon juice.

• Slice the pancake into wedges and serve warm with whipped cream.

Makes 4–6 servings.

BOB’S RED MILL E-BOOK | FRESH & SEASONAL: 10 FRESH PICKS FROM THE FARMERS MARKET