|2 servings||calories per servings 500||protein serving 17 g||carbs per serving 53 g||total fat per serving 24 g|
“Somewhere, someone thought, “How can I make pancakes more satisfying than they already are? Make it crispy on the outside, yet fluffy on the inside? Cook it in a skillet to give people the ability to say they’re, ‘just having one,’ so they don’t feel as guilty as they do when they go to IHOP for a round of All You Can Eats? Done.” And thus the Dutch Baby was born. A masterpiece so easy that you’ll be able to add it to the list of, ‘I can make cereal,’ the Dutch Baby pancake is the ultimate go-to, impress your mom item. Waking up on my only day off, Sundays call for a brunch. After a grueling week of swim practices and weight-lifting, I look forward to getting the necessary carb-o-load that this heaven-sent dish brings me. Even topped with summer peaches, melted butter, and a dusting of powdered sugar, I don’t consider it a cheat meal - it’s just fate.“ - Olivia Smoliga, Olympic Gold Medalist
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||14 g|
|Trans Fat||0 g|
|Total Carbohydrates||53 g|
|Dietary Fiber||3 g|
MISE EN PLACE
• Heat oven to 475° F.
• Discard peach pits. Thinly slice fruit.
• Place butter in a 10-inch ovenproof skillet. Transfer to oven. Cook until butter is melted, about 4 minutes.
• Remove and reserve 2 tablespoons butter.
• In a bowl, whisk eggs.
• Whisk in milk and 1/4 teaspoon kosher salt.
• Gradually whisk in flour.
• Whisk in remaining butter.
• Transfer batter to hot skillet.
Bake in oven until Dutch baby has risen and is lightly golden, 15-16 minutes. Do not open oven before Dutch baby is finished.
Note: For crispy, browned edges, cook 18-20 minutes.
While Dutch baby bakes:
• Place a saucepan over medium heat. Combine 1/4 cup water, brown sugar, cornstarch and 1/8 teaspoon kosher salt.
• When mixture boils, fold in peaches. Simmer, stirring occasionally, until peaches are tender, 3-4 minutes.
In a bowl, whisk together goat cheese and powdered sugar.
• Drizzle Dutch baby with reserved butter.
• Serve with peaches and goat cheese. Enjoy!
Olivia Smoliga was born to parents Tom and Elizabeth Smoliga, both of whom emigrated from Poland in 1991. She was born on October 12, 1994 in Glenview, Illinois and grew up swimming on the Glenview Titan Aquatic Club. As a high school senior she broke the national high school records in the 50 free and 100 back. In 2016, Olivia won the 100 backstroke at the US Olympic Trials, fulfilling a lifelong dream of becoming a USA Olympian. At the Rio Olympics, she won a gold medal in the 4x100 medley relay and placed 6th in the individual 100 backstroke. She continues to be one of most recognizable athletes in swimming and in Olympic sports. Olivia is one of the top ranked athletes in the world in the 100 backstroke. She inspires future generations of young women and is a great leader on the US National Team and ambassador for the sport of swimming. Olivia loves to cook, watch the Food Network and try different cuisines.Learn More...