{"id":343746,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/peachy-dutch-pancake\/"},"modified":"2022-08-25T11:41:16","modified_gmt":"2022-08-25T16:41:16","slug":"peachy-dutch-pancake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/peachy-dutch-pancake\/","title":{"rendered":"Peachy Dutch Pancake"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

After my daughter attended a slumber party, she raved about a Dutch pancake they had for breakfast. She asked her friend\u2019s mom for the recipe so we could make it at home. 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She asked her friend\u2019s mom for the recipe so we could make it at home. This is my version.—Carol Rogers, Tipton, IA ","recipeIngredient":["1\/4 cup butter, cubed","2 cups fresh or frozen thinly sliced peaches, thawed and drained","4 large eggs","1-1\/4 cups fat-free milk","1\/2 teaspoon almond extract","1-1\/4 cups all-purpose flour","1\/2 cup sugar","3\/4 teaspoon salt","Warm peach preserves and maple syrup"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425°. Place butter in a 13x9-in. baking dish. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish. Carefully add peaches; return to oven for 3-4 minutes or until bubbly."},{"@type":"HowToStep","text":"Meanwhile, in a large bowl, whisk eggs until frothy. Add milk and extract. Whisk in flour, sugar and salt. Pour into hot baking dish. Bake 10-12 minutes or until puffed and sides are golden brown."},{"@type":"HowToStep","text":"Remove from oven; serve immediately with preserves and syrup."},{"@type":"HowToStep","text":"To Make Ahead:Prepare pancake batter as directed. Refrigerate, covered, several hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Prepare baking dish as directed. Whisk batter until blended; pour into hot baking dish. Bake, as directed, until puffed and sides are golden brown."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 235 calories","fatContent":"8g fat (4g saturated fat)","cholesterolContent":"109mg cholesterol","sodiumContent":"319mg sodium","carbohydrateContent":"33g carbohydrate (18g sugars","fiberContent":"1g fiber)","proteinContent":"7g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BeckyAllen"},"reviewBody":"This is a good recipe, but the baking time needs to be adjusted. It took 32 minutes at 425 for the pancake to puff. At 10-12 minutes, it isn\u2019t even close to being done. I used three fresh peaches and sliced them thin, completely covering the bottom of the baking dish, so when I poured the batter over them, every bite had peaches. Also, I mixed the dry ingredients separate, so they were thoroughly blended before adding the wet ingredients. I love almond extract, but I didn\u2019t have it in my pantry, so I used vanilla extract. It still tasted great I had fresh blueberries on hand, so I garnished with them, dusted confectioners sugar on top, and added fresh maple syrup. . Overall, this is a quick and easy pancake, and my family approved!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"131149","romance_copy_dek":"After my daughter attended a slumber party, she raved about a Dutch pancake they had for breakfast. She asked her friend\u2019s mom for the recipe so we could make it at home. 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